Penne Rosa Noodles Company Copycat Recipes

PENNE ROSA - NOODLES & COMPANY COPYCAT

Steps:

• Using shallow bowls, combine the breadcrumbs and parmesan in one, and an egg in the other. Give the egg a quick scramble.
• Dip each chicken breast into the egg mixture and coat both sides.
• Immediately dip the chicken into the breadcrumb/parmesan mixture and coat both side. Repeat for both chicken breasts.
• Heat 2 tbsp olive oil in a large skillet over medium to medium-high heat.
• Once the oil is heated, add your chicken breasts and cook until they no longer stick to the pan.
• Flip your chicken and cook the opposite side until chicken is cooked through.
• Remove chicken from the pan and place on a plate to rest. If you'd like to keep it warm - you and place the cooked breasts on a baking tray and rest in an oven set to 200 degrees.
• Add 1 tbsp olive oil to the pan along with minced garlic. Cook for 30 seconds or until fragrant.
• Add chicken broth to the skillet and deglaze the bottom by using a wooden spoon to scrape the brown bits from the bottom.
• Toss in diced tomatoes and cook for one minute.
• Add jarred marinara sauce to your skillet.
• Toss in crushed red pepper. Stir to combine and cook for 10 minutes.
• Pour in heavy whipping cream. Stir to combine.
• Add spinach and mushrooms.
• Toss in cooked penne pasta. Toss to combine and add grilled chicken to the top.

PENNE ROSA

Steps:

• Cook penne pasta according to package directions.
• While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook for about 3 minutes, until mushrooms are tender.
• To the skillet, add the pressed garlic and cook for an additional minute.
• Stir in cooked and drained penne pasta, marinara sauce, and crushed red pepper flakes.
• Add in fresh diced tomatoes and spinach. Stir to combine and cook until spinach is mostly wilted.
• Stir in the heavy cream. Add salt and pepper. Heat just until warm.
• Serve hot with parmesan cheese.