Penne Rosa

Name: Penne Rosa
Ingredients: 1 (1 lb) box penne pasta; 1 lb boneless chicken breast; 1 (8 ounce) box frozen chopped spinach; 1 (14 1/2 ounce) can Italian-style diced tomatoes (drained); 2 (16 ounce) jars alfredo sauce (I use 'light' Alfredo sauce to cut a few calories); 1 (8 ounce) can tomato sauce; 1 (8 ounce) container sliced mushrooms; red pepper flakes; parmesan cheese (optional)

9 ingredients

9 steps

Ingredients

1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach
1 (14 1/2 ounce) can Italian-style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce (I use 'light' Alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms
red pepper flakes
parmesan cheese (optional)

Directions

1

Fill a medium size pot with water and add red pepper flakes, bring to boil, add penne noodles.
2

Cut chicken into pieces and cook thoroughly. Set aside and keep warm.
3

Saute mushrooms.
4

Thaw spinach and drain out all excess water.
5

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.
6

Drain pasta and place in a large serving bowl.
7

Add chicken to pasta and stir.
8

Add sauce and stir.
9

Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.