Penne Rosa With Parmesan Crusted Chicken Food

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• Prepare a large pot of boiling water and cook the pasta according to package instructions. Drain and set aside.
• Meanwhile flatten the chicken breasts with a meat mallet to an even thickness. Season with salt and pepper on both sides.
• On a plate, mix together bread crumbs and grated parmesan cheese. In a medium bowl, whisk the egg and water to create an egg wash.
• Coat each chicken breast in the egg wash, then coat each side in the breadcrumb mixture.
• Heat half the olive oil in a large skillet over medium heat. Cook the chicken breasts 6-8 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Place on a paper-towel lined plate.
• Meanwhile, in a large pot, heat the remaining olive oil over medium heat. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Stir in the tomatoes and mushrooms. Cook for 6-8 minutes, until warmed through.
• Add the spinach, and stir until wilted, about 1 minute.
• Then add the cooked pasta, and top with both jars of sauce. Stir everything together until the vegetables and pasta are well-coated in sauce.
• Slice the chicken before serving over bowls of the pasta and sauce. Sprinkle with shredded parmesan cheese and fresh parsley.
• Store chicken and pasta separately in airtight containers for up to one week.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• 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.

PARMESAN CRUSTED CHICKEN WITH PENNE ROSA

Steps:

• Cut chicken into chunks. Mix bread crumbs and grated Pars. cheese in large plastic bag. Add chicken chunks and dust all the chicken pieces. Place chicken chunks on olive oil foiled line cookie sheet. Bake 350 turning once and cook thru.
• Large frying pan add 1 T olive oil and green and red peppers and red onion, saute. Than add jar of tomato sauce, half and half, can tomato sauce, add all the spices, warm on low heat. Than add spinach and halves cherry tomatoes cover and cook on low.
• Cook penne as directed on package, drain and add sauce. Pour all into a 9 x 13 dish, put chicken on top, sprinkle with Fresh Parsmesan cheese Bake uncover 350 until hot and bubbly.

PENNE ROSA

Steps:

• Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles.
• Cut chicken into pieces and cook thoroughly. Set aside and keep warm.
• Saute mushrooms.
• Thaw spinach and drain out all excess water.
• In a large saucepan mix Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes (to taste). Simmer on low for 15-20 minute.
• Drain pasta and place in a large serving bowl.
• Add chicken to pasta and stir.
• Add sauce and stir.
• Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.

OVEN PARMESAN CHICKEN WITH PENNE MARINARA

Steps:

• Heat oven to 425°F. Line 15x10x1-inch pan with foil. Brush both sides of chicken with dressing; place in pan. In small bowl, stir melted butter, bread crumbs and 1 tablespoon of the Parmesan cheese until well blended. Sprinkle 1 tablespoon bread crumb mixture on top of each breast. Bake 15 to 18 minutes or until golden brown and juice of chicken is clear when center of thickest part is cut (165°F.)
• Meanwhile, in 3-quart saucepan, cook pasta as directed on package. Drain; return to saucepan.
• In 10-inch nonstick skillet, heat oil over medium-high heat. Add garlic and red pepper flakes; cook 30 seconds, stirring constantly, until tender. Stir in both cans of tomatoes, the broth and 3 tablespoons of the basil. Cook, uncovered, over low heat 15 to 18 minutes, stirring occasionally, until thoroughly heated. Add tomato mixture to pasta; toss to coat.
• Spoon pasta onto serving platter; top with chicken. Garnish with remaining 4 tablespoons Parmesan cheese and 1 tablespoon basil.

PENNE ROSA WITH PARMESAN CRUSTED CHICKEN

Steps:

• 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.

HEALTHIER PENNE ROSA WITH CHICKEN

Steps:

• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through, but still firm to the bite, about 11 minutes. Drain.
• Heat 1 tablespoon olive oil in a skillet over medium heat. Add chicken; cook and stir until no longer pink in the center and the juices run clear, about 5 minutes. Transfer chicken to a plate. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Heat remaining 1 tablespoon oil in the same skillet. Add garlic and red pepper flakes; cook and stir until garlic begins to soften, about 2 minutes. Stir in tomatoes; cook until tender, about 5 minutes. Season with salt and pepper. Remove from heat. Stir in spinach; cover and let stand until wilted, about 2 minutes.
• Pour marinara sauce into a separate saucepan over medium heat. Cook until heated through, about 5 minutes. Transfer 1/2 the sauce into a bowl; stir in yogurt. Whisk mixture into the rest of the marinara in the saucepan.
• Uncover tomatoes and spinach and place back over low heat. Stir in penne, sauce, and basil; cook until heated through, about 5 minutes. Divide penne into bowls and serve topped with chicken and Parmesan cheese.

PENNE WITH CHICKEN, LEMON AND PARMESAN

Steps:

• Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
• Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
• Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
• Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.