The Pioneer Woman Tasty Kitchen
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Whole Grain Tuscan Linguine (Copycat Noodles & Co.)

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Level: Easy

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Description

My version of Noodles & Co.’s “Whole Grain Tuscan Linguine with Parmesan Encrusted Chicken.”

Ingredients

  • FOR THE CHICKEN AND PASTA:
  • 1 cup Milk
  • 1 cup Flour
  • 1 cup Finely Grated Parmesan Cheese
  • 4 whole Chicken Breasts
  • 1 Tablespoon Seasoning, Such As Mrs Dash Table Blend
  • 1 package (13 Oz. Size) Whole Grain Linguine
  • 2 cups Broccoli Florets
  • ½ whole Red Onion
  • 2 cubes Sliced Mushrooms
  • 1 dash Red Pepper
  • 1 pinch Salt And Pepper
  • FOR THE SAUCE:
  • 1 cup White Wine
  • 1 cup Cream
  • 1 Tablespoon Flour
  • 2 cups (or More) Chicken Stock
  • 1 pinch Salt And Pepper
  • 1 Tablespoon Seasoning, Such As Mrs Dash Table Blend

Preparation

Place the milk, flour and parmesan cheese onto 3 separate plates for dredging the chicken.

Slice the chicken breasts in half lengthwise.

Season the flour (I use Mrs. Dash Table Blend) and dip a chicken half into the flour. Next, dip it into the milk. Finally, smother with the cheese and set onto a greased baking tray. Once all the chicken halves are dredged, place the baking tray into a 350F oven to bake for 20 minutes.

Place the linguine into a pot of boiling water with a touch of olive oil (to prevent it from sticking together) and salt the water. Cook according to package instructions.

Chop the veggies into bite size pieces. Add the broccoli florets into a pan of boiling water. Allow to boil for only 5-8 minutes. You want them crunchy. Saute the rest of the veggies (onion and mushrooms) in a skillet over medium heat for about 4-5 minutes. You don’t want to overcook them.

Once the linguine is cooked, remove it from the heat, drain off the water and combine the pasta with the veggies in the pan. Once the broccoli is done, drain the water off and add the broccoli to the pan too. Add salt, pepper and red pepper to taste. Keep warm.

For the sauce:

Pour the wine into a pan and bring to the boil.

In a small bowl blend some of the cream with the flour to form a paste. Add more cream until well blended and pourable. Pour the sauce starter into the wine and combine well. As it starts to thicken, add the chicken stock to the sauce to thin it out, stirring all the time. Season to taste. Once thoroughly blended and thickened, pour the sauce over the pasta and veggies in the pan and mix well.

Serve with the parmesan encrusted chicken (and with a glass of wine!).

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