Noodles & Company Penne Rosa with Parmesan Crusted Chicken

–Repost

Noodles & Company has become one of my favorite fast-serve restaurants as of lately. I love the selection of creative pasta dishes they offer. My go-to dish is the Penne Rosa with Parmesan-crusted chicken and with today’s secret recipe, you can enjoy this dish at home. Penne pasta in a spicy tomato cream sauce with mushrooms, tomato, spinach and Parmesan cheese with sliced Parmesan-crusted chicken on top. You can make this as spicy as you like by adding more red pepper flakes.

We also have a great selection of pasta recipes on our forum: Go Here.

Enjoy!

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Noodles & Company Penne Rosa with Parmesan Crusted Chicken
Like this recipe? Get our Secret Recipes Cookbook Here

Ingredients:

  • 2 chicken breasts
  • 1/2 cup bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 3 tbsp olive oil, divided
  • 24oz jar of marinara sauce
  • 2 cloves garlic, minced
  • 1/4 cup chicken broth
  • 1/4 tsp + crushed red pepper flakes (adjust depending on how spicy you like it)
  • 1/2 cup heavy cream
  • 4oz can sliced mushrooms, drained (optional)
  • 3 small tomatoes, diced
  • 2 cups baby spinach
  • 16oz penne pasta
  • grated Parmesan cheese for garnish

Directions:

  1. Prepare penne pasta per package instructions.

  2. Meanwhile, Combine bread crumbs and parmesan cheese in a small bowl.

  3. Coat chicken in bread crumb mixture.

  4. Cook chicken in a skillet with 1 tbsp olive oil over medium heat until cooked through and lightly browned. Set aside to rest.

  5. Add remaining 2 tbsp of oil to the skillet and cook garlic until fragrant.

  6. Add in diced tomatoes and chicken broth. Cook for 1 minutes.

  7. Add marinara sauce and crushed red pepper. Simmer 10 minutes.

  8. Stir in cream. Add mushrooms, spinach. Cook until heated through.

  9. Toss with penne.

  10. Serve with chicken and garnished with additional Parmesan cheese.

Have a comment or question about this recipe? Post it here

Source: Recipe Secrets Forum

Until Next Time… Be Well!

Kind Regards,

RSN

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