Ingredients:
1 (1 lb) box penne pasta
1 lb boneless chicken breasts
1 (8 ounce) boxes frozen chopped spinach
1 (14 1/2 ounce) cans Italian-style diced tomatoes ( drained)
2 (16 ounce) jars alfredo sauce ( I use ‘light’ alfredo sauce to cut a few calories)
1 (8 ounce) cans tomato sauce
1 (8 ounce) containers sliced mushrooms
red pepper flakes
parmesan cheese (optional)
Directions:
Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
Cut chicken into pieces and cook thorougly. Set aside and keep warm.
Saute mushrooms.
Unthaw spinach and drain out all excess water.
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.
Drain pasta and place in a large serving bowl.
Add chicken to pasta and stir.
Add sauce and stir.
Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.
Servings: 6-8
Time preparation: 10 min.
Time total: 35 min.