I’m sorry I’m so terrible at blogging! I’ve been super lazy the past few months and when I do think about posting a recipe I’ve usually eaten it before I remember to take a picture. So please forgive me and try this recipe. 🙂 My all-time favorite meal at Noodles and Company is the Pesto Cavatappi with Parmesean-Crusted Chicken. I thought I’d give it a try at home and I think it turned out pretty well! I did decide to bake the chicken instead of pan-frying it. You know, New Year, I have to pretend to be healthier for a month.
Ingredients:
- 1 lb. cavatappi pasta
- 6 chicken tenderloins
- 3/4 cup breadcrumbs
- 1/2 cup parmesan cheese
- Salt and pepper
- 4 Tablespoons olive oil
- 3 cloves garlic, minced and divided
- 2 Tablespoons butter
- 1/4 cup diced onion
- 4 oz. crimini mushrooms, sliced
- 1/2 cup tomatoes, chopped
- 1/4 cup white wine
- 1/2 cup prepared pesto (I just used store-bought)
- Shredded mozzarella cheese
Directions:
Preheat oven to 350 degrees. In a shallow bowl combine the olive oil and 1 clove minced garlic. In a separate shallow bowl combine the breadcrumbs, Parmesan cheese, and salt and pepper. Coat each chicken tenderloin in the olive oil and then cover with breadcrumb mixture. Place on a greased baking sheet and bake 30 minutes.
While the chicken is baking bring the pasta water to a boil. Cook pasta according to package directions. In a large, high-sided skillet melt the butter and add onions. Cook for a few minutes until the onions begin to soften. Add the mushrooms and cook about 3-4 minutes, then add garlic and cook until fragrant. Add tomatoes and wine and let the alcohol cook out, about 2-3 minutes, then stir in the pesto. Drain the pasta and toss with the sauce. Top pasta with mozzarella cheese and a piece of Parmesan chicken. Serves 6.
Enjoy!
amyschobinger 