Ingredients
- Coarse salt
- ground pepper
- 2 large eggs
- ¾ c. finely grated Parmesan
- ½ c. plain dried breadcrumbs
- 1½ lb. chicken tenders
- 1¾ c. tomato sauce (homemade or storebought)
- 4 oz. part-skim mozzarella
- 8 oz. penne rigate (ridged) or any other short pasta
- 1 package frozen broccoli florets
- 1 tablespoons of. essential olive oil
Directions
- Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. Inside a medium bowl, whisk eggs. In another bowl, combine Parmesan and breadcrumbs. Season chicken with pepper and salt. Dip tenders in egg, then in Parmesan mixture put on a rimmed baking sheet. Broil until golden, two to four minutes per side.
- Preheat oven to 450 levels F. Spread 1 cup tomato sauce towards the bottom of the 9- by 13-inch baking dish. Then top with chicken, remaining sauce, and lastly mozzarella. Bake 15-20 minutes or until cheese is melted.
- Meanwhile, prepare pasta in boiling water until al dente, based on package instructions, adding broccoli for final thirty seconds. Reserve 1/2 cup pasta water drain pasta and broccoli, and go back to pot. Add oil and remaining Parmesan. Toss, progressively adding some reserved pasta water until pasta is gently coated. Serve chicken with penne and broccoli.
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