Quick Parmesan Chicken with Pesto Noodles
Quick and Easy Noodles that take minutes and pack a punch
It is no less busy around here this week and I have had to resort to making the quickest diners possible. This one has both the crumbed and fried element that somebody in my house loves along with the very best way to feed him vegetables that I know. I may have promised that you would never see Zucchini noodles ( or zoodles as they are known) here but that was before I found out the vege-phobe actually likes them. That is a very special thing to have found out.
Noodles by any other name!
This Quick Parmesan Chicken with Pesto Noodles took me all of 15 minutes. In fact it took me longer to photograph it. ( which I think defeats the purpose of trying to cook something quickly…). You can get one of those gadgets that makes delicious green noodles, or Zoodles as they are sometimes called just about anywhere now. We firmly call them noodles so there is no chance of them being classified as anything but pasta. If you think it’s still a crock of sh..t then just cook up some spaghetti in the place of the zucchini. Cook it in just the same way as the zucchinis, toss it into the skillet with the onions garlic and a dab of cream (or stock if you like) and stir through the pesto. You will see I have store bought pesto but you can use homemade if you have that. I have a jar of truffled pesto but something in my heart tells me that there is no way I will get anyone fussy to eat that!
Also great for…..
These Pesto Noodles would be great with salmon and lots of lemon, with a steak with some dijon added to the sauce instead of pesto or even all by itself with a salad bathed in some delicious balsamic. The chicken is just crispy enough to satisfy the urge for the kind of deep fried food we should all shun (:
- 500 gm chicken tenderloins ( or breast fillets)
- 150 gm Japanese Panko Bread crumbs (1 packet or your favourite crumbs)
- 50 gm finely grated Parmesan Cheese (or about ¼ cup)
- 1 egg mixed
- 250 ml milk for crumbing along with
- 225 gm flour (1½ cups)
- ½ teaspoon salt
- 250 gm zucchini or 2 large zucchinis cut into noodles ( or 250 gm spaghettini)
- 1 small Spanish onion juliened (fine slices)
- 1 clove garlic crushed
- 40 ml Olive Oil (2 Tablespoon)
- 2 Tablespoons Pesto
- 40 ml cream (or stock if you prefer)2 Tablespoons
- 500 ml oil (approximately) your favourite oil for shallow frying (2 cups )
- basil leaves (if you have some)
- Put a little salt (and even herbs) into the flour if you like. In another bowl mix the egg and milk. The final bowl will contain ½ the crumbs and cheese mixed together well. Dip the chicken into flour, then egg then crumbs. Use one hand for the egg mixture. This should make it quicker and easier. Add the second half of the crumbs as you need them.
- Put into the fridge for 5 minutes.
- Heat a shallow skillet or fry pan with a cup of oil. Prepare some kitchen paper to drain the chicken on and start to cook in batches. Once the oil is heated turn down to medium or the cheese in the crumbs will burn. Only turn them once, making sure they are cooked through. Add extra oil and reheat as needed. Once the chicken is finished keep warm while making the noodles (5 minutes). (In a very low oven is good).
- Make the noodles. Once they are made leave them aside and cut the onion and garlic. Heat a skillet ( it can be the cleaned one from above) with 2 Tablespoons of oil and add the onion and soften before adding the garlic, don't brown it or it will be bitter. Add a touch more oil if needed and the zucchini noodles and toss on high till just wilting a little. Add a pinch of salt the cream and pesto and stir for just a minute or till combined.
- Serve straight away with extra basil and Parmesan Chicken
You can add some herbs like oregano to the flour too if you like.