Pasta recipes from Noodles and Company

Penne Arrabiata w/ Parmesan crusted chicken breast

A recipe exclusively for home viewers

By Ross Kamens Executive Chef Noodles & Company


1 lb penne cooked al dente

1/4 cup of your favorite marinara sauce

Spring onions sliced

2 cloves fresh garlic, chopped

Crushed chili flakes to taste

1 Portobello mushroom cap (gills removed)

1/4 cup cream

! T vegetable oil

Extra virgin olive oil

2 T Wine (your choice)

1 Heirloom tomato

Kosher salt to taste

1/4 cup fresh organic baby spinach leaves

1 bunch fresh Sweet Italian basil leaves (snipped with scissors)

Shaved Asiago cheese

4 chicken breasts

1 T vegetable oil

1 cup parmesan cheese

1 cup Panko bread crumbs

2 cups flour

1 T Italian seasoning

1/2 cup cream

Kosher salt & black pepper to taste

1 lemon (zested)

1/2 cup Pine nuts


  • Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.
  • Chop garlic, slice the onions and mushrooms, de-stem basil and set aside.
  • Wash the chicken breasts and set aside
  • Measure ingredients and set up breading station, keep flour, breading & cream separate
  • Coarsely chop 1/4 cup of the raw pinenuts
  • Slice the heirloom tomato into bitesize pieces and toss with Extra virgin olive oil, salt & pepper
  • Toast 1/4 cup of pinenuts in the oven until golden brown, set aside

For the Parmesan chicken:

Mix 1 cup of the flour with the bread crumbs, lemon zest, chopped pine nuts, parmesan cheese, and seasonings, for the breading. Place the breading into 9 by 12 baking dish. Dredge the chicken breast into the rest of the plain flour, then dip it into the cream, then finally into the parmesan breading. Set aside. Heat a 16 inch cast iron skillet with 1 T vegetable oil, then place the breaded chicken into the pan. Cook on medium heat for 1-2 minutes or until golden and flip over to cook other side. Place entire skillet in preheated oven (350 degrees) until chicken is done. Remove from oven and pan and let rest before you slice.

For the pasta dish:

Heat a large sauté pan. Add the vegetable oil, garlic, mushrooms and spring onions. Stir well. Add tomato sauce when the mushrooms, garlic and onions are sizzling and lightly caramelized. Deglaze the pan with the wine. Add salt and crushed chile flakes to taste. Add cream, then the pasta and toss to coat. Toss in the spinach and place onto a platter.

Place sliced parmesan chicken on top and around the pasta. Garnish the entire dish with shaved Asiago cheese, toasted pinenuts, sliced tomatoes and fresh cut basil.

Serves 4-6


Portobello Mushroom Stroganoff with braised beef

A recipe exclusively for home viewers of

By Ross Kamens, Executive Chef for Noodles & Company.


1 lb Egg noodles (cooked al dente)

1 medium sized yellow onion (diced)

4 cloves fresh garlic, chopped

1 Portobello mushroom cap (gills removed & sliced)

1 cup cream

2 T Canola oil

1/4 cup Sherry

Kosher salt and cracked black pepper (to taste)

1 T Olive oil

1 cup of your favorite sour cream

1 lb sirloin tips, sliced into strips

1 T Herbs de Provence

1 T fresh chopped Italian parsley leaves

Shaved Asiago cheese

1 16 oz can of beef stock


  • Add 1 T of canola oil to a heavy bottomed pot, add beef tips and sear lightly. Season with salt & pepper. Cover with beef stock & simmer until tender.
  • Cook pasta to al dente then chill in ice cold water. Drain, toss with olive oil and set aside.
  • Chop garlic, cut the onions and mushrooms, and set aside.

For the dish:

1. Heat a large sauté pan. Add the canola oil and begin to sautee the onions.

2. Add the garlic, Herbs de Provence and mushrooms. Stir well.

3. Deglaze the pan with the sherry.

4. Add the braised beef tips when the mushrooms, garlic and onions are sizzling and lightly caramelized. Bring to a boil.

5. Add cream and bring to a boil. Then add sour cream and salt and pepper to taste.

6. Add the cooked pasta and toss to coat. Pour onto a platter.

7. Finish with fresh parsley and shaved Asiago.

Serves 4-6


Rice noodle stir fry with peanut sauce


1- 14 oz can Coconut milk

1 T Thai curry paste (yellow or red)

1 T Sweet chile sauce

1 T Fresh ginger (peeled & chopped)

1 T Fresh garlic (peeled & chopped)

1 T soy sauce

1 lb Rice noodles (cooked)

1/2 cup of peanut butter (smooth)

1/4 cup scallions

1/2 cup Napa cabbage

1/2 cup red cabbage

1/2 cup veggie broth

1/2 cup carrots julienned

1/2 cup broccoli florets

1/2 cup red peppers

1/2 cup fresh shitake mushrooms

1 T canola / soybean oil

Black sesame seeds

Mung bean sprouts

Lime wedges

6 ea Cilantro leaves


1. Cut vegetables and set aside. Soak rice noodles in warm water for 30 minutes. Drain & set aside.

2. In a pot of boiling water, blanch the carrots & broccoli for 20 seconds then shock in ice water. Drain & set aside.

3. Place the oil in a large wok sautee pan over high heat. Add shiitake mushrooms, garlic and scallions.

4. Add the rest of the vegetables and toss. Toss in the soaked rice noodles, the veggie broth and stir.

5. Mix the sweet chile sauce, ginger, coconut milk, Thai curry paste and soy sauce into a mixing bowl. Toss the blended sauce into the stir fry. Bring to a simmer and add the peanut butter. Mix well.

6. Pour onto your favorite platter over the cabbages.

7. Garnish with cilantro, sprouts, crushed p-nuts, black sesame and lime wedges.

Serves 6-8 people.

Also great with grilled chicken or shrimp!!!!