noodles & co. pasta fresca with parmesean chicken

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.