penne rosa with parmesean crusted chicken

This recipe is one that I make quite a bit. (I even made if for my mom and sister on Christmas eve!) The sauce is a mix of tomato sauce and alfredo sauce, which gives it a little bit of both flavors. Since the chicken is coated in parmesean cheese, the pasta is also just the right amount of cheesy!

And, this recipe makes a lot of pasta sauce. I usually have enough for the recipe, and enough to fill two 16oz jars after that. The sauce freezes great, so I always just keep the afredo jars and plan on having extra sauce. 

Penne Rosa with Parmesean Crusted Chicken
Ingredients:
2 C parmesean cheese
1 16oz pkg penne
4 chicken breasts
3 egg whites, slightly beaten
2 (16oz) jars alfredo sauce
2 (14.5oz) cans italian diced tomatoes
1 8oz can tomato sauce
1/4 tsp red pepper flakes

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper
2. Place 2 cups parmesean cheese in a shallow bowl. Dip chicken in egg whites and then in parmesean cheese and place on baking sheet.
3. Bake chicken for about 18 minutes.
4. Heat alredo sauce, tomatoes, tomato sauce, and red pepper flakes.
5. Cook penne per instructions.
6. Serve all together with extra parmesean cheese.