Coarse salt and ground pepper
2 large eggs
3/4 C finely gratded Parmesan
1/2 C plain dried breadcrumbs
1 1/2 pounds chicken tenders
1 3/4 C tomato sauce, homemade or storebought
4 oz part-skim mozzarella, shredded (about 1 cup)
8 oz penne rigate (ridged) or other short pasta
1 package (10 oz) frozen broccoli florets, thawed
1 T olive oil
1. 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.
2. Preheat oven to 450 degrees. Spread 1 C tomato sauce in the bottom of a 9x13 baking dish. Then top with chicken, remaining 3/4 C sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water, according to package instructions. Add broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and reminaing 1/4 C Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.
No comments:
Post a Comment