Probably one of my favorite take-out meals is pesto pasta with Parmesan crusted chicken from Noodles & Company! I was craving it, so I decided to make my own version at home! It was super yummy and you are saving some calories by making it at home!
INGREDIENTS
~Serves 2~
~For the Pesto~
-1 cup fresh basil leaves
-1/4 cup extra virgin olive oil
-1/4 cup Parmesan
-1 clove garlic
-1 handful walnuts
~For the Pasta~
-2 cups whole grain rotini pasta
-5-6 large cremini mushrooms
-2 handfuls cherry tomatoes
~***For Chicken~
-2 small chicken breasts
-1 large egg
-1/3 cup Italian breadcrumbs
-1/4 cup grated Parmesan
DIRECTIONS
1. Begin by making the pesto. Add the basil leaves, extra virgin olive oil, 1/4 cup Parmesan, garlic, walnuts, and a pinch of salt to a food processor and blend. Set aside (this can be made in advance).
2. Bring a pot of water to a boil. Heat a good amount of olive oil in a medium-sized skillet. Heat olive oil in a large skillet.
3. Slice the mushrooms and cut the cherry tomatoes in half.
4. Whisk the egg with a splash of water in a shallow bowl. In another shallow bowl, mix together the Italian breadcrumbs and grated Parmesan. Pound the chicken breasts flat with a meat mallet. Season the chicken on both sides with salt, pepper, and garlic powder. Dip the chicken in the whisked egg and then coat with the breadcrumb and Parmesan mixture.
5. At the same time: (1) add the pasta to the boiling water, (2) add the chicken to the medium skillet, and (3) add the mushrooms to the large skillet. Boil the pasta until al dente. Cook the chicken 4-5 minutes per side. Season the mushrooms with salt and pepper and saute.
6. When the chicken is finished, remove to a cutting board. When the pasta is finished, add it to the large skillet with the mushrooms, 1/4-1/2 cup pasta water, the cherry tomatoes, and the pesto. Stir to combine.
7. Slice the chicken. Plate the pasta with the chicken on the side. Garnish with fresh chopped basil.
***MM Option: To make this meal meatless, simply leave off the chicken.