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Chicken Tenders Parmesan with Penne and Broccoli

227

Broiled chicken parm and broccoli-packed pasta are faster than delivery (and better for you).

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2007

Ingredients

  • Coarse salt and ground pepper
  • 2 large eggs
  • 3/4 cup finely grated Parmesan
  • 1/2 cup plain dried breadcrumbs
  • 1 1/2 pounds chicken tenders
  • 1 3/4 cups tomato sauce, homemade or storebought
  • 4 ounces part-skim mozzarella, shredded (about 1 cup)
  • 8 ounces penne rigate (ridged) or other short pasta
  • 1 package (10 ounces) frozen broccoli florets, thawed
  • 1 tablespoon olive oil

Directions

  1. Bring large pot of salted water to boil. Heat broiler, with rack set 4 inches from heat. In a medium bowl, whisk eggs. In another bowl, combine 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 to 4 minutes per side.

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

  3. Meanwhile, cook pasta in boiling water until al dente, according to package instructions, adding broccoli for final 30 seconds. Reserve 1/2 cup pasta water; drain pasta and broccoli, and return to pot. Add oil and remaining Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with penne and broccoli.

Reviews Add a comment

  • Lova Mitchell
    17 MAR, 2013
    My son loves this chicken
    Reply
  • Brittany Black
    8 MAR, 2013
    This recipe is good and my son loves the pasta its even a good last minnet dinner
    Reply
  • harris1
    4 JAN, 2013
    Family Favorite! Easy and good for you! Total crowd pleaser. Something you would be proud to eat on a quiet nite and serve when your home is full of guests. I concur with a previous post about the needed correction: 1/4 cup parmesan for the breading, and 1/2 cup parmesan for the pasta
    Reply
  • berkeleymomKKT
    13 JUL, 2011
    MSLO - there is an error in this recipe, please correct it to say: 1/4 cup parmesan for the breading, and 1/2 cup parmesan for the pasta. This recipe does not show it, I had to pull out my archived hard copy magazines to check it for certain.
    Reply
  • aes74
    14 DEC, 2010
    berkeleymom is correct about the error...in the actual magazine recipe you do not add all the Parmesan in with the breadcrumbs. One of our favorites!
    Reply
  • aes74
    14 DEC, 2010
    berkeleymom is correct about the error...in the actual magazine recipe you do not add all the Parmesan in with the breadcrumbs. One of our favorites!
    Reply
  • CookNovice
    21 NOV, 2010
    I agree: this is a surprisingly easy and delicious meal! I've shared it as a recipe with fellow moms who need a quick and tasty meal. I've used a jar of "spinach and cheese" spaghetti sauce to sneak in more veggies; chopped, fresh broccoli.; and Panko breadcrumbs. Yum!
    Reply
  • IzziGirl
    17 MAR, 2010
    Gosh, this was surprisingly good. I whipped it up for a quick dinner after work, and my DH gushed, saying this was one of the best meals I've ever cooked, (?!?!-- wondering what that says about the souffles and boef bourginon I love to make). Simple, quick, strong flavors. I used fresh veggies and I punched up the flavor of the pasta by using basil-infused olive oil and a splash of oregano-infused balsamic vinegar. Next time, I'll use whole wheat pasta and make it even healthier.
    Reply
  • berkeleymomKKT
    27 MAY, 2009
    Hey everyone, there's an error in the recipe or rather some information missing. For the parmesan, 1/2 cup goes into the breadcrumbs for the breading and the remaining 1/4 cup goes into the penne-broccoli dish.
    Reply
  • jingmyers
    10 SEP, 2008
    Great recipe.I made it for a potluck party and my friends never stopped complimenting my dish..Thank you..
    Reply