Recipe: Tuscan Tossed Whole Grain Noodles with Grilled Chicken (Noodles & Company)

TUSCAN TOSSED WHOLE GRAIN NOODLES WITH GRILLED CHICKEN
From: Tessa Stamper, registered dietitian with Noodles & Company
Source: Colorado Connection, Fox21, CW57, 1/29/2010

Tessa Stamper, a registered dietitian with Noodles & Company, stopped by FOX21 Morning News with some dishes off the menu that help diners stick to their New Year's resolution of eating better.

Video: http://www.coloradoconnection.com/neighborhood/story.aspx?id=408940

The dish she prepared is a whole grain Tuscan linguine, but here's another similar recipe that you can try at home:

Serves 4-6

1 lb whole grain linguine, cooked al dente
3 Roma tomatoes sliced into 1/2 moons
1 red onion cut into julienne strips
2 cloves garlic, chopped
1 bunch fresh baby spinach leaves
2 tbsp olive oil (includes enough to coat the cooked noodles & chicken)
1 white wine (white balsamic vinegar optional)
Salt to taste
1 tbsp each fresh chopped basil, oregano, rosemary leaves and Italian parsley
Cracked black pepper
1/2 tbsp fresh lemon juice
Shaved Asiago cheese (for serving)
4 chicken breasts, marinated & grilled

Cook the pasta to al dente; chill in ice cold water. Drain, then toss with 1 tbsp olive oil and set aside.

Chop the garlic, cut the tomatoes, slice the onions, de-stem the herbs, chop and set aside.

Marinate chicken breast with lemon juice, salt, pepper, rosemary leaves & garlic, place in fridge for 30 minutes.

Grill just before you prepare the pasta. Let rest, slice and toss into pasta.

TO MAKE THE DISH:
Put the olive oil in a large saute pan. Heat pan to hot, but not smoking. Add garlic and onions. You should hear a sizzle. Stir and deglaze with white wine or white balsamic vinegar.

Add pasta and chicken, toss to coat with aromatics. Add tomatoes, toss then add fresh spinach. Add herbs, lemon juice and salt & pepper to taste. Place on platter and garnish with shaved Asiago cheese.