So, I may be enjoying every day here and trying new things, but sometimes you're craving that comfort food you're used to. Well, today it was the pesto cavatappi (http://www.noodles.com/home/food/Mediterranean.aspx?EntityId=10). So, it seems pretty straight forward and it is.
Tomatoes. Mushrooms. Garlic cloves. Cream. Parmesan. Wine. Parsley. Olive Oil. Cavatappi noodles.
First you have to make your pesto sauce.
3 cloves garlic
2 cups fresh basil leaves
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
As you can see - no pine nuts here - with a nut allergy in the house, I try to be super careful. But, you could add pine nuts if you wanted.
All I did was dice up garlic, tomatoes and slice the mushrooms. I added them to the pan with EVOO. Then I added the noodles that I had previously cooked. I added three twirls of white wine, then about 1 oz of cream. Then I added my pesto sauce, stirred together, and topped with grated parmesan and parmesan encrusted chicken.2 cups fresh basil leaves
1 dash salt and pepper
1/2 cup extra virgin olive oil
1/2 cup Parmesan cheese grated
As you can see - no pine nuts here - with a nut allergy in the house, I try to be super careful. But, you could add pine nuts if you wanted.
The chicken was just coated in a beaten egg and dipped into a mixture of breadcrumbs and parmesan and then I just threw it in a warm skillet with EVOO. Slice it once cooked, and throw it on top of the noodles! Voila. Pretty dang close to Noodles & Co.
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