Tuesday, September 25, 2007

Chicken Tenders Parmesan with Penne and Broccoli

Everyday Food came through with a quick and yummy meal that my family loved because Chicken Parmesan is one of Peter's favorite dishes. Give it a try!

2 large eggs
3/4 cup finely grated parmesan
1/2 cup plain dried breadcrumbs
1 1/2 lbs. chicken tenders
1 3/4 cups tomato sauce
4 oz. part skim mozzarella shredded (1 Cup)
8 oz. penne rigate (ridged) or other short pasta
1 package (10 oz.) frozen broccoli florets, thawed
1 Tbls. olive oil

Bring salted water to a boil. Heat broiler, with a rack set 4 inches from heat. In a medium bowl, combine 1/2 cup parmesan and breadcrumbs. Season chicken with salt and pepper. Dip tenders in egg, then in parmesan mixture; place on a rimmed baking sheet. Broil until golden brown. 2 to 4 minutes a side.

Preheat oven to 450 degrees. Spread 1 cup tomato sauce in the bottom of a 9 x 13 baking dish. Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella. Bake 15 to 20 minutes or until cheese is melted.

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 and broccoli, and return to pot. Add oil and remaining 1/4 cup parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

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