Noodles and Company Copycat Penne Arrabiata with Parmesan Crusted Chicken Breast

Noodles and Company Copycat Penne Arrabiata with Parmesan Crusted Chicken Breast

Pasta and Sauce:
1 lb penne cooked al dente
1 cup of your favorite marinara sauce

¼ cup green onions, chopped
3 cloves fresh garlic, minced
Dash or more crushed chili flakes
1 cup or more sliced mushrooms
¾ cup cream
1 tablespoon vegetable oil
Extra virgin olive oil
2 tablespoons cooking wine
1-3 tomatoes
Salt to taste
1 cup or more fresh organic baby spinach leaves
½ bunch fresh Sweet Italian basil leaves (snipped with scissors) this is an optional garnish
Shaved Asiago cheese (Parmesan is an okay substitute)

Parmesan crusted chicken:
4 chicken breasts
1 tablespoon vegetable oil
1 cup Parmesan cheese
1 cup Italian bread crumbs
2 cups flour
½ cup cream

Salt & black pepper to taste
1 lemon (zested)

Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.
Chop tomatoes into bite size pieces and toss with Extra virgin olive oil, salt & pepper

For the chicken, mix 1 cup flour with bread crumbs, lemon zest, Parmesan cheese, salt and pepper. Set out three bowls, one with the plain flour, one with the cream and the third with the Parmesan breading. Dip and coat the chicken in each bowl. Set aside. Heat a 16 inch cast iron skillet with with vegetable oil and place the breaded chicken into the pan. Cook on medium heat for 1-2 minutes or until golden and flip to the other side. Place entire skillet into the oven at 350 degrees until chicken is done. Remove from oven and pan, and let rest before you slice.

In a large sauté pan, add the vegetable oil, garlic, mushrooms and onions. Saute until lightly caramelized. Add tomato sauce. Deglaze the pan with the wine as needed. 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. Place sliced Parmesan chicken on top. Garnish the dish with shaved Asiago cheese, sliced tomatoes and fresh cut basil or spinach.

Serve and Enjoy!