Penne Rosa with Parmesan Crusted Chicken

Penne Rosa with Parmesan Crusted Chicken

Susannah Brinkley

An easy-to-make pasta dish that you'll love for weeknight family meals or a romantic dinner (with leftovers)

Course Main Dish

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 1346kcal

Author Susannah Brinkley

Ingredients

16 ounces penne pasta
4 chicken breasts
2 teaspoons salt
¾ teaspoon freshly-cracked black pepper
½ cup Italian bread crumbs
½ cup grated parmesan cheese
1 egg
2 teaspoons water
4 tablespoons olive oil divided
2 cloves garlic minced
¼ teaspoon red pepper flakes
29 ounces fire-roasted diced tomatoes drained (or 10 fresh tomatoes, diced)
1 cup chopped mushrooms
2 cups spinach
24 ounces Bertolli Traditional Marinara Sauce with Italian Herbs and Fresh Garlic
15 ounces Bertolli Alfredo With Aged Parmesan Cheese Sauce
shredded parmesan cheese for garnish
fresh parsley for garnish

Instructions

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.

Notes

Any leftover pasta can be frozen. Store in a freezer-safe bag or container.

To reheat pasta from frozen: Remove the pasta from its container and place the pasta in a baking dish. Cover with foil and put into a cold oven. Turn the oven to 350°F, and allow it to cook until it is serving temperature, around 20 to 35 minutes.

Nutrition

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