Penne pasta in a red pepper-flecked tomato cream sauce tossed with mushrooms, spinach, and topped with Parmesan chicken. I also serve with a fresh Caesar salad.
Preparation Time
10 mins
Cooking Time
30 mins
Total Time
40 mins
Calories
1024 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Place 2 cups Parmesan cheese into a shallow bowl.
Step 4
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.
Step 5
Dip chicken breasts into the beaten egg whites.
Step 6
Press chicken into Parmesan cheese in shallow bowl to coat both sides.
Step 7
Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
Step 8
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).
Step 9
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.
Step 10
Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender, about 5 minutes.
Step 11
Stir vegetables into the sauce.
Step 12
Place the penne pasta into a serving bowl; slice chicken breasts and arrange over the pasta.
Step 13
Pour sauce over the pasta and chicken, and sprinkle remaining 1 cup Parmesan cheese on top.
