I love this recipe. I made it a little too spicy for you last week. Just adjust the amount of red pepper flakes to suit your family!
1 (1 lb) box penne pasta
1 lb boneless chicken breast
1 (8 ounce) box frozen chopped spinach (I used fresh spinach and chopped it up myself)
1 (14 1/2 ounce) can Italian style diced tomatoes (drained)
2 (16 ounce) jars alfredo sauce(I use 'light' alfredo sauce to cut a few calories)
1 (8 ounce) can tomato sauce
1 (8 ounce) container sliced mushrooms red pepper flakes
parmesan cheese (optional)
1 Fill a medium size pot with water and add red pepper flakes, bring to boil and penne noodles.
2 Cut chicken into pieces and cook thorougly. Set aside and keep warm.
3 Saute mushrooms.
4 Unthaw spinach and drain out all excess water.
5 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.
6 Drain pasta and place in a large serving bowl.
7 Add chicken to pasta and stir.
8 Add sauce and stir.
9 Serve immediately and sprinkle with parmesean cheese and additional red pepper flakes if desired.