My favorite dish at Noodles & Co. is the Pesto Cavatappi with the chicken added to it. So, I decided to try making something similar. Instead of tomatoes and mushrooms, I used sun-dried tomatoes and breaded my chicken using ranch dressing and panko bread crumbs. The finished product? DELISH!!
Here's how I made it:
3-4 boneless skinless chicken breasts, pounded or butterflied thin
2 Tbsp ranch dressing
3 Tbsp milk
1-1/2 to 2 cups panko bread crumbs
2-3 Tbsp butter
Extra Virgin Olive Oil for frying (enough to cover bottom of fry pan)
1 lb. cavatappi noodles
1 jar* of Alfredo sauce (I use Preggo)
1 Tbsp pesto
Sun-dried tomatoes (amount to taste, I used about 4 pieces from the packet)
1/2 tsp garlic powder (optional and to taste)
Bring a large pot of water to boil. Meanwhile, mix together the ranch and milk in a shallow dish. Place bread crumbs in another shallow dish. Coat chicken in ranch mixture then coat with bread crumbs. Set aside.
In a small sauce pan, combine Alfredo sauce, sun-dried tomatoes and garlic powder. Heat through.
Heat butter and olive oil in a frying pan on medium-high.
While noodles are cooking (follow package directions), fry the chicken 3-4 minutes on each side or until coating is golden and the chicken is thoroughly cooked. Cut chicken into thin strip or cube.
Combine drained noodles with the heated sauce. Plate immediately and top with sliced chicken pieces. Sprinkle with shredded mozzarella or grated parmesan and a bit of dried parsley. Enjoy!
*For a creamier recipe, use more Alfredo sauce or add a splash or two of milk or cream to the sauce (or use less noodles).
