Penne Rosa with Parmesan Crusted Chicken

11 Nov

I’ve always admired Noodles & Co. because they use mostly fresh ingredients, and make each dish made-to-order when a customer walks in the door. It’s also super tasty! I got a little inspiration last night and decided that Penne Rosa with parmesan crusted chicken wouldn’t be too hard to make at home.

Pasta ingredients:
EVOO
About ¾ of a box of penne pasta, cooked to al dente
6-8 medium sized mushrooms, sliced
1-2 cloves garlic
2 roma tomatoes, seeded and cut into bite size pieces
2-4 tablespoons of white wine
2-4 tablespoons of cream
½ cup marinara sauce
Crushed red pepper flakes, amount depending on how spicy-ish you want it (I used a few shakes)
A large handful of fresh spinach
Salt and pepper, to taste

Parmesan chicken ingredients:
2 large chicken breasts, thawed
1 cup panko breadcrumbs
1 cup flour
1 cup parmesan cheese
2 tablespoons Italian seasoning, to taste
Cream

To make the pasta…

In a large skillet, sauté mushrooms and garlic in EVOO for 2-3 minutes, then add roma tomatoes and pasta.  Add a little white wine and toss to coat pasta.

Next, add marinara sauce and crushed red pepper flakes, toss to coat pasta. Then add cream and toss to coat. Let simmer for a minute or two.

The last step is to add a big handful of fresh spinach, and stir it in. Let it cook for a minute or two, just enough to get it soft, but not mushy.

To make the chicken…

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.

Combine breadcrumbs, flour, parmesan, and Italian seasoning in one bowl, and cream in another.

Dredge chicken in cream and dip in bowl of breadcrumbs/flour/parmesan.

Fry chicken in pan with some hot oil, a few minutes on each side until golden brown.

We did discover this needed a little bit of salt at the end, but overall an easy, cheap, yummy dinner!

Ways to make this dish healthier without sacrificing awesomeness:
Find a recipe for parmesan chicken to bake in the oven instead of frying in oil
Use milk instead of cream
Use whole wheat penne pasta

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5 Responses to “Penne Rosa with Parmesan Crusted Chicken”

  1. frugalfeeding November 11, 2011 at 9:58 am #

    Parmesan crusted chicken is incredible. Try adding just rosemary – you won’t regret it.

  2. jackie November 17, 2011 at 7:12 pm #

    Hi Julie, I made this last night, and we LOVED it. I always breaded my chicken with panko, but used the flour, egg wash method. Didn’t know about using cream. Easier! Thanks, Aunt Jackie. Nice to have a family member to put us on the right track.

  3. Julie November 18, 2011 at 12:17 am #

    Thanks! I’m glad you liked it!

  4. Lyndsey November 21, 2011 at 3:13 am #

    That looks as good, if not better, than the original Noodles dish!

    • Andy November 28, 2011 at 6:29 pm #

      We made this tonight, but attempted to bake the chicken instead…it worked pretty well except I still put flour in the coating and it was a little dry. Oops.

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