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.
PENNE ARRABIATTA with Parmesan Crusted Chicken Breast
Noodles & Company Recipe
1 lb penne cooked al dente
1/4 cup of your favorite marinara sauce
spring onions sliced
2 cloves fresh garlic, chopped
crushed chili flakes to taste
1 Portobello mushroom cap (gills removed)
1/4 cup cream
1 tablespoon vegetable oil
extra virgin olive oil
2 tablespoons wine (your choice)
1 heirloom tomato
kosher salt to taste
1/4 cup fresh organic baby spinach leaves
1 bunch fresh sweet Italian basil leaves (snipped with scissors)
shaved Asiago cheese
4 chicken breasts
1 tablespoon vegetable oil
1 cup parmesan cheese
1 cup Panko bread crumbs
2 cups flour
1 tablespoon Italian seasoning
1/2 cup cream
kosher salt & black pepper to taste
1 lemon, zested
1/2 cup pine nuts
Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.
Chop garlic, slice the onions and mushrooms, destem basil and set aside.
Wash the chicken breasts and set aside
Measure ingredients and set up breading station, keep flour, breading & cream separate
Coarsely chop 1/4 cup of the raw pinenuts
Slice the heirloom tomato into bite size pieces and toss with Extra virgin olive oil, salt & pepper
Toast 1/4 cup of pine nuts in the oven until golden brown, set aside
For the Parmesan chicken: Mix 1 cup of the flour with the bread crumbs, lemon zest, chopped pine nuts, parmesan cheese, and seasonings, for the breading. Place the breading into 9 by 12 baking dish. Dredge the chicken breast into the rest of the plain flour, then dip it into the cream, then finally into the parmesan breading. Set aside. Heat a 16 inch cast iron skillet with 1 tablespoon vegetable oil, then place the breaded chicken into the pan. Cook on medium heat for 1-2 minutes or until golden and flip over to cook other side. Place entire skillet in preheated oven (350 degrees) until chicken is done. Remove from oven and pan and let rest before you slice.
For the pasta dish: Heat a large saute pan. Add the vegetable oil, garlic, mushrooms and spring onions. Stir well. Add tomato sauce when the mushrooms, garlic and onions are sizzling and lightly caramelized. Deglaze the pan with the wine. Add salt and crushed chili flakes to taste. Add cream, then the pasta and toss to coat. Toss in the spinach and place onto a platter.
To Serve: Place sliced parmesan chicken on top and around the pasta. Garnish the entire dish with shaved Asiago cheese, toasted pine nuts, sliced tomatoes and fresh cut