Ingredients Meat & Poultry Chicken Chicken Breast Recipes Chicken Tenders Parmesan with Penne and Broccoli 3.1 (225) 26 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 19, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 35 mins Servings: 4 Broiled chicken parmesan and broccoli-packed pasta are better for you than classic chicken tenders. Ingredients Coarse salt and ground pepper 2 large eggs ¾ cup finely grated Parmesan ½ cup plain dried breadcrumbs 1 ½ pounds chicken tenders 1 ¾ 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 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. 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. 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. Rate it Print