noodles & co. pasta fresca with parmesean chicken

from epicurious.com

Yield: 4 servings
Community Recipe from

Ingredients

  • 2 teaspoon(s) extra virgin olive oil
  • 2.5 cup(s) penne pasta pre-cooked
  • 1/4 cup(s) roma tomatoes cubed
  • 1 tablespoon(s) red onion thinly sliced
  • kosher salt & cracked pepper
  • 1 ounce(s) baby fresh spinach
  • feta cheese
  • Fresca Sauce
  • 1/16 cup(s) fresh garlic microplaned or minced
  • 1/16 cup(s) kosher salt
  • 1/16 cup(s) balsamic vinegar
  • 1/16 cup(s) sweet white wine
  • 1/4 cup(s) extra virgin olive oil
  • Parmesean crusted chicken
  • 1 ounce(s) chicken breasts thinly sliced
  • 1 tablespoon(s) vegetable oil
  • 1 cup(s) parmesean cheese
  • 1 cup(s) panko bread crumbs
  • 2 cup(s) flour
  • 1 tablespoon(s) italian seasoning
  • 1/2 cup(s) cream

Preparation

  1. Sauté Instructions:
  2. In a very hot sauté pan, add:
  3. extra virgin olive oil
  4. pre-cooked penne
  5. cubed roma tomatoes
  6. red onions
  7. kosher salt & cracked pepper
  8. Sear noodles, stirring occasionally until steaming hot
  9. Add:
  10. fresh spinach
  11. 1 oz. fresca sauce (recipe below)
  12. Toss to combine, serve with feta cheese

  13. For the Parmesan chicken:
  14. First off, you may want to pound the chicken down to about ¼ inch thick, or you could butterfly cut the chicken, so it’s not too thick. This will allow the chicken to cook fully through, while not over-doing the breading.
  15. Combine breadcrumbs, flour, parmesan, and Italian seasoning in one bowl, and cream in another.
  16. Dredge chicken in cream and dip in bowl of breadcrumbs/flour/parmesan.
  17. Fry chicken in pan with some hot oil, a few minutes on each side until golden brown.
July 2013

This recipe is a personal recipe added by mbusque and has not been tested or endorsed by MyRecipes.

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