1 pound box of penne pasta
1 pound of boneless chicken breast
1 (8 ounce) box of frozen chopped spinach
1 (14 1/2 ounce) can of Italian diced tomatoes, drained
2 (16 ounce) jars of Alfredo sauce
1 (8 ounce) can of tomato sauce
1 (8 ounce) can of sliced mushrooms
red pepper flakes
- Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
Cut the chicken into pieces and cook thoroughly. Set aside and keep warm. Saute the mushrooms.Thaw the spinach and drain out all excess water.
- In a large saucepan mix the Alfredo sauce, tomatoes, tomato sauce, mushrooms, spinach and more red pepper flakes to taste. Simmer on low for 15-20 minute. Drain the pasta and place in a large serving bowl. Add the chicken to the pasta and stir. Add the sauce and stir. Serve immediately and sprinkle with Parmesan cheese and additional red pepper flakes if desired.
Great with Sriracha!