Friday, June 27, 2008

Chicken Tenders Parmesan w/ Penne & Broccoli

My family loves this meal. It comes together very quickly & is oh so tasty. The recipe is from Everyday Food Magazine.

Chicken Tenders Parmesan w/ Penne & Broccoli

2 large eggs
3/4 cup finely grated Parmesan
1/2 cup plain dried breadcrumbs
1-1/2 lbs. chicken tenders
1-3/4 cup tomato sauce (homemade or store bought)
4 oz. part-skim mozzarella, shredded (about 1 cup)
8 oz. penne rigate or other short pasta
1 pkg. (10 oz.) frozen broccoli florets, thawed
1 tbsp. olive oil

1. Bring a large pot of salted water to a boil. Heat broiler, w/ rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 1/2 cup Parmesan and breadcrumbs. Season chicken w/ salt & pepper. Dip tenders in egg, then in Parmesan mixture; place on a rimmed baking sheet. Broil until golden, 2-4 minutes per side.

2. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in bottom of a 9x13 baking dish. Then top w/ chicken, remaining 3/4 cup sauce, & finally mozzarella. Bake 15-20 minutes or until cheese is melted.

3. Meanwhile, cook pasta in boiling water until al dente, according to package directions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta & broccoli, and return to pot. Add oil & remaining 1/4 cup Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated.


Jessica said...

that looks so good candace! yumm! will definatly be making that! thanks for shareing!

Lexi said...

I have made this also in the crockpot and it turned out even better than heating up the house with the oven.