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.
2 comments:
that looks so good candace! yumm! will definatly be making that! thanks for shareing!
I have made this also in the crockpot and it turned out even better than heating up the house with the oven.
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