About Noodles & Company
Noodles & Company is a fast casual restaurant chain where its globally inspired dishes come together to create Your World Kitchen. It is a restaurant where Japanese Pan Noodles rest comfortably next to Penne Rosa and Wisconsin Mac & Cheese, but where world flavors don’t end at just noodles. Inspired by some of the world’s most celebrated flavor combinations, Noodles & Company’s menu offers appetizers, soups, salads and sandwiches, too. Everything is made fresh to order, just as you like it, using quality ingredients. Dishes are delivered to the table allowing guests time to sit and relax or grab a quick bite. With more than 380 locations nationwide, from California to Connecticut, guests can find a location nearest them and take a tour of the global menu by visitingwww.noodles.com.
Asparagus and Lemon Linguine
ASPARAGUS and LEMON LINGUINE
Noodles and Company Copycat Recipe
1 lb of linguini pasta
3 tablespoons extra virgin olive oil
2 cloves fresh garlic, minced
1/3 cup chicken stock
1 tablespoon balsamic vinegar
1 bunch (about 1 1 1/2 pounds) asparagus
1/2 red onion, sliced
1 cup snap peas
1 cup button mushrooms, sliced
kosher salt, to taste
crushed red chilies, to taste
3 chicken breasts, cooked and sliced
2 tablespoons basil, chiffonade cut
4 tablespoons crumbles feta cheese
3 tablespoon fresh lemon juice
Cook the pasta to al dente. Drain and toss with 1 tablespoon of the olive oil, set aside.
Snap off the ends of the asparagus stocks and throw away the ends. In a pot of boiling water, blanch the asparagus for 1 minute, remove the stocks and shock them in ice water to stop cooking. Drain, cut each stock in half, and set aside.
Take a large saute pan and heat it over medium heat. Once the pan is hot add the rest of the olive oil. Toss in the garlic, red onions, and mushrooms and cook until slightly caramelized and brown. Add a pinch of the red chilies and the chicken. Add the noodles and stir. Then deglaze the pan with the stock. When this begins to sizzle, add the balsamic vinegar, snap peas, asparagus, and basil. Toss and stir.
Remove from the heat and stir in the lemon juice. Place on a platter and top with the crumbled cheese. Serve with lemon wedges on the side, I liked it with a fresh bust of lemon on top as well as the lemon flavor in the dish.