Penne Rosa with Shrimp

Made this last night from a Noodles and Company copycat recipe.  It was so good, I woke up craving it this morning. 

Ingredients

• 12 ounces whole wheat penne
• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 pinch crushed red pepper flakes
• 2 medium tomatoes (about 1/2 lb.) chopped
• Salt and pepper, to taste
• 4 cups fresh spinach
• 10 ounces medium raw shrimp, peeled and deveined
• 1/2 cup marinara sauce
• 1/3 cup 0% plain Greek yogurt
• 1/4 cup grated parmesan cheese

Instructions

1. Cook penne until al dente.  Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in tomatoes, salt and pepper. Cook for 5 minutes.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes, stirring occasionally.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

Penne Arrabiata

Seriously, save this recipe until your parents come to visit.  You'll totally impress them with this (Trust me, I tried it).  It's a little more advanced than my other recipes, but I know you can do it.

Ingredients

• 1/2 cup olive oil, divided
• 6 cloves garlic, sliced
• 1 teaspoon red pepper flakes
• 1 (28 ounce) can diced tomatoes (with garlic and olive oil if you have it)
• 1/2 cup tomato sauce
• 1 bunch fresh basil, chopped (or just pour in a bunch of the dried kind if that's all you have)
• 1 (12 ounce) package dried penne pasta
• 2 eggs
• 2 cups bread crumbs (or 1 package of crushed Ritz crackers)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound thin chicken breast cutlets

Directions

1. Heat 1/4 cup of olive oil in a large skillet over medium heat.
2. Add the garlic, and saute for a few minutes.
3. Sprinkle in the red pepper flakes, and saute for another minute.
4. Pour in the diced tomatoes and tomato sauce, and add the basil.
5. Simmer for about 20 minutes, stirring occasionally.

Meanwhile...

1. Bring a large pot of lightly salted water to a boil.
2. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
3. In a small bowl, whisk eggs with a fork.
4. Place bread crumbs/crumbled Ritz crackers in a separate bowl.
5. Stir the garlic powder, salt and pepper into the bread crumbs.
6. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
7. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
8. Remove chicken, and cut into slices.
9. Toss the chicken slices into the sauce, and simmer for about 10 minutes.
10. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve to your very impressed parents.

Thanks, Brooklyn Girl for the recipe!