cooking??? what is that….Penne Rosa (like at Noodles & Co)

I actually cooked tonight!  We can’t remember the last time I did, I mean from a Recipe…not just Chicken breasts or something like that…I love to cook, but lately there has not been enough hours in the day…but the goal is to make more time for me, Nick and my family…I actually miss not cooking…so I decided you might be in the same boat or maybe you need a new recipe to try…I love pasta and this one doesn’t seem so bad for us! Limit the red pepper flakes if you don’t like a little kick, it’s just a little…not overwhelming at all…

  1. Pene Rosa

1 box Penne pasta

1lb of boneless chicken breasts, cut up in small chunks

1 box of frozen chopped spinach-unthawed and drained of all excess water-i lay it between paper towels and press all the water out.

1 can diced Italian style tomatoes

1 14oz jar of Alfredo sauce-can use light-the recipe called for 2 I only used 1

1 8oz can of tomato sauce

8oz of sliced mushrooms

red pepper flakes

parmesan cheese

Boil noodles with a nice dash of pepper flakes

Cook chicken with a little oil browning it a little.  Set aside.

Sautee mushrooms with a little butter.

In a large sauce pan combine, alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes.  Simmer on low until everything is heated through…do not scorch, watch carefully.

In a large serving bowl, mix noodles, chicken and sauce, stirring well.

Sprinkle with Parmesan cheese and serve with garlic bread…

Hope you love it like Nick and I did…Nick had two servings and we have some nice leftovers, so I would say it made about 6 servings.

Nick stated that it had great flavor but I needed to work a little more on my presentation…guess i shouldn’t have used the plastic plates and he needs to quit watching “Chopped”.

PENNE ROSA  PRINT RECIPE HERE

17 responses to “cooking??? what is that….Penne Rosa (like at Noodles & Co)”

  1. obe2@charter.net Avatar
    obe2@charter.net

    Lisa is the dish you are serving your dish in one of Rachel Rays?? Your recipe sounds soooooooooo good. I will make a trip to the grocery store for the ingredients.

    Thanks, Priscilla

    Reply
    1. lisabongean Avatar
      lisabongean

      YES! Pretty orange too!!! I have 3 sizes and some little ones…I love them…LB

      Reply
  2. Darlene D'Eon Avatar
    Darlene D’Eon

    It looks yummy! Thanks for sharing the recipe, I love pasta too!

    Reply
  3. Peg Gilham Avatar
    Peg Gilham

    Men are so funny. They are such experts at everything. It really sounds good!

    Reply
  4. Ranch Wife Avatar
    Ranch Wife

    Oh yum! That looks and sounds amazing! I WILL be making this after we finish with out Fall Cow Works. I’ll be cooking for a crew of cowboys for a couple of weeks. Thank you for sharing this recipe.

    Reply
  5. Fran Bianchi Avatar
    Fran Bianchi

    Thanks for sharing, this looks good and my husband would eat pasta everyday if I let him. Tell Nick the presentation is fine…at least you didn’t serve it out of a pot!

    On another note…California girls headed your way! My friend Betty and I are going to be in Minnesota from Oct 7th to the 14th and are planning a road trip to PG….can’t wait to see the shop!

    Fran

    Reply
  6. Susan Avatar
    Susan

    Thanks, Lisa, I added it to my recipe file! I think I’ll make it for Sunday because I have some fresh mushrooms and spinach that I need to cook…. looking forward to trying pepper in the pasta pot… I like to put freshly grated lemon peel and a squeeze of juice in the pasta pot when making white wine/veggie or shrimp pasta sauce

    Reply
    1. lisabongean Avatar
      lisabongean

      ooohhh that sounds good…do you have a recipe for that? LB

      Reply
      1. Susan Suchower Avatar
        Susan Suchower

        Lisa, I made the Penne Rosa it was very, very good! Thank you for the recipe.

        I don’t really have a recipe – it is just something I do to use up leftover chicken or shrimp BUT here is the tapenade recipe which is what I use with the leftovers. I hope it all makes sense be sure to read the whole recipe…. It is worth the effort… Enjoy.

        Jessica Carter’s Olive Tapenade Recipe (Jessica taught 3rd grade in the room across the hall from me- I made a few changes to her recipe which I put in parenthesis)

        Vegetables
        1- 8 oz can mushrooms
        1- 14 oz can artichoke hearts
        1- 9 oz jar Spanish olives with pimentos
        1- Large can black olives, pitted
        ¼ cup fresh green bell pepper (I use a whole one-large)
        ½ cup celery (I use a 1or 2 stalks including leaves)
        (I also like to add a small jar of roasted red bell pepper- BUT if the red, orange, or yellow bell peppers look good at the market I use one and add it with the green bell pepper)
        Drain (sometimes I rinse) and coarsely chop (I use a food processor and chop each separately); mix together in a very large bowl.
        Dressing
        ¾ c. each white vinegar (I have used red wine vinegar) and olive oil, a dry mix pkg. of zesty Italian Dressing
        1 heaping tsp each: onion powder, salt, seasoned salt, garlic powder, Accent, sugar, freshly cracked black pepper
        Combine and bring to a boil. Stir carefully (boiling vinegar fumes are not pleasant). Let cool slightly. Combine dressing and vegetables. Keep in an airtight container. Tapenade will keep for several weeks in the refrigerator. Serve with bagel or pita chips, crackers or toasted French bread, crackers. My son likes to put it on sub sandwiches.

        *Recipe can be doubled, but Jessica says DO NOT DOUBLE THE OLIVE OIL MIIXTURE-it will be too greasy. I always double the recipe; it’s great for surprising friends. I also freeze several small containers to use later for cooking: add to spaghetti sauce or sauté about ½ c tapenade, a pat of butter, a tbsp or 2 of olive oil, a generous splash of white wine then add left-over roasted chicken or grilled shrimp mix w/ pasta (when cooking the pasta add a squeeze of lemon and freshly grated peel to pot). To top it off a squeeze and grate of lemon, freshly grated parmesan – dinner!

      2. lisabongean Avatar
        lisabongean

        Thanks so much for the recipe…I get it now, but I have to have a recipe…I can’t just throw stuff together and hope it turns out…i like to know ahead of time that someone thought it was good!!
        thanks again for taking the time to write this all down and sharing with everyone!!!LB

  7. SC Sally Avatar
    SC Sally

    Thanks for this! I’ll bet it would be delicious with shrimp in place of chicken too. Printed out to try this week.

    Reply
  8. Susan Suchower Avatar
    Susan Suchower

    I hope you can find time to make the tapenade. It’s great for the busy holiday season because … like pickles it will keep for about 3 weeks in the refrigerator so make it ahead. Don’t forget to freeze some in 1/2 cup containers for later cooking. Enjoy!

    Reply
  9. Sharon Macpherson Avatar
    Sharon Macpherson

    Lisa I made your Penne Rosa last night for dinner it was awesome Thanks

    Reply
    1. Jane Avatar
      Jane

      I made this last night and my family loved it. It was very good indeed!

      Reply
  10. Joanne Avatar
    Joanne

    Hi Lisa – I do have to say this turned out great when I made it. One other thing – I know that you have more than enough to do – but I’m kind of a stalker to your site. I check this everyday because I love to see the quilts you post. Have a great day!

    Reply
  11. Jackie Avatar
    Jackie

    My husband and I tried this recipe tonight and both loved it. It’s a keeper. May add garlic to it the next time we make it. I typically don’t like dishes with Alfredo sauce (too rich), but we only used one jar of sauce and it was perfect. Thanks for sharing.

    Reply
  12. What is Avatar
    What is

    I relish, cause I found exactly what I used to
    be having a look for. You have ended my 4 day long hunt!
    God Bless you man. Have a great day. Bye

    Reply

Leave a Reply

Discover more from Lisa Bongean ~

Subscribe now to keep reading and get access to the full archive.

Continue Reading

%d bloggers like this: