Chicken Tenders Parmesan With Penne And Broccoli - cooking recipe

Ingredients

coarse salt
ground pepper
2 large eggs
3/4 cup finely grated parmesan cheese
1/2 cup plain dried breadcrumbs
1 1/2 lbs chicken tenders
1 3/4 cups tomato sauce
4 ounces mozzarella cheese, shredded
8 ounces penne, regate (ridged) or 8 ounces other short pasta
1 (10 ounce) package frozen broccoli florets, thawed
1 tablespoon olive oil

Preparation

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 to 4 minutes per side.
Preheat oven to 450*.
Spread 1 cup tomato sauce in the bottom of a 9x13-inch baking dish.
Then top with chicken, remaining 3/4 cup 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 1/4 cup Parmesan.
Toss, gradually adding some reserved pasta water until pasta is lightly coated.
Serve chicken with penne and broccoli.