Recipe Details
Ingredients
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1(16 ounce) packagepenne pasta
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3largeegg whites, lightly beaten
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3cupsgrated Parmesan cheese, divided
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4skinless, boneless chicken breast halves
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2(16 ounce) jarsAlfredo sauce
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2(14.5 ounce) cansItalian-style diced tomatoes
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1(8 ounce) cantomato sauce
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¼teaspoonred pepper flakes, or to taste
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1(8 ounce) packagesliced fresh mushrooms
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1(8 ounce) packagefresh spinach
Cooking Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Cook penne in boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
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Meanwhile, add beaten egg whites to a shallow bowl. Place 2 cups Parmesan cheese into a second shallow bowl.
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Dip chicken into egg whites. Press chicken into Parmesan cheese to coat both sides. Gently toss between your hands, so excess cheese falls away. Place coated chicken on the prepared baking sheet.
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Bake chicken 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).
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Meanwhile, heat Alfredo sauce, diced tomatoes, tomato sauce, and red pepper flakes in a large saucepan over low heat. Allow sauce to simmer while you finish the remaining steps.
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Heat a large skillet over medium-high heat; cook and stir mushrooms and spinach in the hot skillet until mushrooms are tender, about 5 minutes. Stir vegetables into sauce.
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Place cooked penne into a serving bowl; slice chicken into small pieces and arrange over pasta. Pour sauce over pasta and chicken. Sprinkle with remaining 1 cup Parmesan cheese.
Editor’s Note:
The nutrition data for this recipe includes the full amount of Parmesan cheese. The actual amount of Parmesan cheese consumed will vary.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories1024 | |
| % Daily Value * | |
| Total Fat 60g |
76% |
| Saturated Fat 25g |
125% |
| Cholesterol 141mg |
47% |
| Sodium 2569mg |
112% |
| Total Carbohydrate 74g |
27% |
| Dietary Fiber 6g |
20% |
| Total Sugars 13g |
|
| Protein 55g |
|
| Vitamin C 27mg |
134% |
| Calcium 554mg |
43% |
| Iron 6mg |
33% |
| Potassium 1062mg |
23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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