Penne Rosa With Parmesan Crusted Chicken

Ingredients

• Servings: 6
• 2 cups grated parmesan cheese
• 1 (16 ounce) package penne pasta
• 4 skinless, boneless chicken breast halves
• 3 egg whites, lightly beaten
• 2 (16 ounce) jars alfredo sauce
• 2 (14.5 ounce) cans italian-style diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1/4 teaspoon red pepper flakes, or to taste
• 1 (8 ounce) package sliced fresh mushrooms
• 1 (8 ounce) package fresh spinach
• 1 cup grated parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 30 mins Ready Time: 40 mins


• preheat oven to 400 degrees f (200 degrees c).
• line a baking sheet with parchment paper.
• place 2 cups parmesan cheese into a shallow bowl.
• fill a large pot with lightly salted water and bring to a rolling boil over high heat. once the water is boiling, stir in penne and return to a boil. cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. drain well in a colander set in the sink.
• dip chicken breasts into the beaten egg whites.
• press chicken into parmesan cheese in shallow bowl to coat both sides.
• gently toss between your hands so any cheese that hasn't stuck can fall away. place the chicken on prepared baking sheet.
• bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 18 minutes. an instant-read thermometer inserted into the center should read at least 165 degrees f (74 degrees c).
• meanwhile, heat alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. allow to simmer while you finish the remaining steps.
• heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
• stir vegetables into the sauce.
• place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
• pour sauce over the pasta and chicken, and sprinkle remaining 1 cup parmesan cheese on top.