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Chicken tenders parmesan with penne and broccoli Recipe

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This recipe for Chicken tenders parmesan with penne and broccoli, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
coarse salt and ground pepper
2 large eggs
3/4 c. finely grated parmesan
1/2 c. plain dired breadcrumbs
1-1/2 lbs. chicken tenders
1-3/4 c. tomato sauce
4 ounces part-skim mozzarella shredded
8 oz. penne rigate
1 pkg. frozen broccoli (10 oz.) thawed
1 tbsp. olive oil

Directions:
Directions:
Bring a large pot of salted water to a boil. Heat broiler with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl combine 1/2 c. 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, 2-4 minutes per side.
Preheat oven to 450. Spread 1 cup tomato sauce in the bottom of a 9x13 baking dish. Then top wth chicken, remaining 3/4 c. sauce, and finally mozzarella. Bake 15-20 mnutes or until cheese is melted.
Meanwhile, cook pasta in boiling water until al dente, adding broccoli for final 30 seconds. Reserve 1/2 c. pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining 1/4 c. parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penee and broccoli.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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