Kid-Friendly Chicken Pasta
Recipe Ingredients:
- Coarse salt and ground pepper
- 2 large eggs
- Eggs Large White
- 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 kisan canola cooking oil
Recipe Method:
- 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.
Recipe Tips:
Meet your Meat's Solution
When defrosting meat, remember to pour some vinegar over it. It will bring down the temperature quickly and also tenderize it