Yummy! This meal was quite tasty and easy as many of the recipes in Everyday Food are. When this was plated it looked like something you would get at a restaurant. I loved that I didn’t have to come up with a vegetable to serve with the chicken. It was all part of the recipe! Enjoy! After much searching the Martha Stewart Everyday Food website I have found that it is not online! ARGH!! I’m glad I wrote it down and kept the magazine!!
Chicken Tenders Parmesan with Penne and Broccoli
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 store bought)
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- I used 2 heads
1 TB olive oil
What to do:
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 cup 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. Spread 1 cup tomato sauce in the bottom of a 9-by-13 inch baking dish. Then top with chicken, remaining 3/4 cup sauce, and finally mozzarella. Bake 15-20 minutes or until cheese is melted.
3. Meanwhile, cook pasta in boiling water until al dente, according to package directions, adding broccoli for last 2 minutes. Reserve 1/2 cup pasta water; drain pasta and broccoli and return to pot. Add oil and remaining 1/4 cup Parmesan. Toss, gradually adding some reserved pasta water until pasta is lightly coated. Serve chicken with broccoli and penne.