Chicken Tenders Parmesan With Penne and Broccoli |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Quick delicious meal. Ingredients:
coarse salt |
ground pepper |
2 large eggs |
3/4 cup finely grated parmesan cheese |
1/2 cup plain dried breadcrumbs |
1 1/2 lbs chicken tenders |
1 3/4 cups tomato sauce |
4 ounces mozzarella cheese, shredded |
8 ounces penne, regate (ridged) or 8 ounces other short pasta |
1 (10 ounce) package frozen broccoli florets, thawed |
1 tablespoon olive oil |
Directions:
1. Bring a large pot of salted water to a boil.
2. Heat broiler, with rack set 4 inches from heat.
3. In a medium bowl, whisk eggs.
4. In another bowl, combine 1/2 cup Parmesan and breadcrumbs.
5. Season chicken with salt and pepper.
6. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet.
7. Broil until golden, 2 to 4 minutes per side.
8. Preheat oven to 450*.
9. Spread 1 cup tomato sauce in the bottom of a 9x13-inch baking dish.
10. Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella.
11. Bake 15 to 20 minutes or until cheese is melted.
12. Meanwhile, cook pasta in boiling water until al dente, according to package instructions; adding broccoli for final 30 seconds.
13. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot.
14. Add oil and remaining 1/4 cup Parmesan.
15. Toss, gradually adding some reserved pasta water until pasta is lightly coated.
16. Serve chicken with penne and broccoli.
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