Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Line a baking sheet with parchment paper.
Step 3
Place 2 cups Parmesan cheese into a shallow bowl.
Step 4
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling stir in penne and return to a boil. Cook the pasta uncovered stirring occasionally until the pasta has cooked through but is still firm to the bite about 11 minutes. Drain well in a colander set in the sink.
Step 5
Dip chicken breasts into the beaten egg whites.
Step 6
Press chicken into Parmesan cheese in shallow bowl to coat both sides.
Step 7
Gently toss between your hands so any cheese that hasn't stuck can fall away. Place the chicken on prepared baking sheet.
Step 8
Bake chicken breasts in the preheated oven until no longer pink in the center and the juices run clear about 18 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Step 9
Meanwhile heat Alfredo sauce diced tomatoes tomato sauce and red pepper flakes in a large saucepan over low heat. Allow to simmer while you finish the remaining steps.
Step 9
Heat a large skillet over medium high heat; cook and stir mushrooms and spinach until mushrooms are tender about 5 minutes.