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!

Southwestern Eggrolls - Chili's Copycat

My husband and I love the Southwestern Eggrolls from Chili's. I have tried a few different recipes, but this is my favorite. This makes for a great appetizer. I suggest doubling it for a large group.

Eggrolls

oil for frying
1 1/2 cups of chicken, cooked and cubed
1 tablespoon vegetable oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1/2 cup frozen corn
1/2 cup canned black beans, rinsed and drained
1/4 cup frozen spinach, thawed
2 tablespoons diced, canned jalapeno peppers
1/2 tablespoon minced fresh parsley or 1-2 teaspoons of dried parsley
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon salt
dash cayenne pepper
1 cup shredded Monterey Jack cheese or any mexican blend
five 7-inch flour tortillas
1 egg, beaten

Avocado-Ranch Dipping Sauce
1 small smashed, fresh avocado
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon buttermilk
1 1/2 teaspoons white vinegar
1/8 teaspoon salt
1/8 teaspoon dried parsley
1/8 teaspoon onion powder
dash dried dill weed
dash garlic powder
dash pepper

Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and saute for a couple minutes until tender.
 
Add cubed chicken, corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook a few minutes until the spinach is well incorporated into the mixture.
 
Remove from heat and add cheese. Stir until the cheese is melted.
 
Warm the tortillas in a tortilla warmer or wrapped in a towel in the microwave for 30 seconds. Spoon approximately one-fifth of the mixture into the center of each tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, but before you finish rolling brush beaten egg on the inside edge of the tortilla. Finish rolling the eggroll, then set the eggroll on the "glued" flap until the egg sets.

Deep fry the eggrolls in the hot oil until golden brown. 

Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce.

Enjoy!

Recipe adapted from Top Secret Recipes

No Secret Recipes

I find secret recipes to be almost rude. Unless you plan to copyright and sell your delicious creation, don't withhold a great recipe! Share the wealth! Share the flavor! There is nothing more awkward than complementing someone on their delicious food, and then, when asking for the recipe, they tell you they won't share. Why not let others create your masterpiece?