So far in this challenge I have cooked each night (so what if it's only been two nights), using what I had on hand, but I haven't branched out much. I guess I'm not a very adventurous cook. This dish is easy, pretty much a requirement for me. You'll find I'm really lousy at writing instructions when it comes to cooking. I apologize in advance for any confusion brought on by reading this.
What I used (I'm not going to include quantities, because you can just use as much or little as you need)
Boneless, skinless chicken breast tenders
Italian breadcrumbs
Canned spaghetti sauce
Tomato sauce
Penne pasta
Parmesan cheese
Grated mozzerella cheese
Get a little oil heating in your pan, I'd say about 1/2 inch, not enough to deep fry the chicken, but not so little that it all sticks to the pan
Dredge the chicken in the bread crumbs to coat both sides
Once the oil is good and hot put your breaded chicken in.
Fry on both sides until you have a nice golden brown crust happening.
Meanwhile you should have started boiling some water for the penne. Cook that according to the package to your desired tenderness. It's probably a good idea to remove it just before it's completely done, because it will finish cooking in the oven
Once your pasta is tender and your breasts are golden you can throw it all together in a large casserole dish.
Pasta goes in first. Cover with canned sauce. Mine wasn't quite enough so I added a can of tomato sauce.
Put chicken on top, cover with foil and place in a 350 degree oven for 20-30 minutes. Long enough for everything to get nice and bubbly.
Remove foil and sprinkle on lots of cheese and place back in oven just long enough to melt cheese.
Serve with a salad or if you happen to have peas leftover from last night, like I did, you can heat those in the microwave open a can of pears (I'm using what I have) and call it dinner.
What I used (I'm not going to include quantities, because you can just use as much or little as you need)
Boneless, skinless chicken breast tenders
Italian breadcrumbs
Canned spaghetti sauce
Tomato sauce
Penne pasta
Parmesan cheese
Grated mozzerella cheese
Get a little oil heating in your pan, I'd say about 1/2 inch, not enough to deep fry the chicken, but not so little that it all sticks to the pan
Dredge the chicken in the bread crumbs to coat both sides
Once the oil is good and hot put your breaded chicken in.
Fry on both sides until you have a nice golden brown crust happening.
Meanwhile you should have started boiling some water for the penne. Cook that according to the package to your desired tenderness. It's probably a good idea to remove it just before it's completely done, because it will finish cooking in the oven
Once your pasta is tender and your breasts are golden you can throw it all together in a large casserole dish.
Pasta goes in first. Cover with canned sauce. Mine wasn't quite enough so I added a can of tomato sauce.
Put chicken on top, cover with foil and place in a 350 degree oven for 20-30 minutes. Long enough for everything to get nice and bubbly.
Remove foil and sprinkle on lots of cheese and place back in oven just long enough to melt cheese.
Serve with a salad or if you happen to have peas leftover from last night, like I did, you can heat those in the microwave open a can of pears (I'm using what I have) and call it dinner.
