For chicken:
1-2 packages Chicken Tenders
1 cup grated parmesan
2 eggs
For sauce:
1½ – 24 oz jars marinara sauce
¼ yellow onion (chopped)
1 clove garlic (crushed)
1 box Penne pasta
4 oz mozzarella cheese (grated)
2 oz mild cheddar (grated)
Full ingredients below
Begin with the sauce: In med. saucepan, drizzle in a little olive oil. Add onions and sauté over med/low heat until almost translucent. Add garlic and cook for another couple minutes. Add in 1/2 tsp each dried basil and oregano, 1/4 tsp pepper flakes, & sauce. Lower heat to simmer. To prepare chicken: In large zip lock bag, add 1 cup flour of choice, 1 tsp salt, 1 tsp garlic powder and ½ tsp pepper. Shake to combine. Add in chicken tenders and shake to thoroughly coat chicken pieces. In med size shallow bowl, using a fork or whisk, mix the eggs until they are light and frothy. In shallow bowl , combine together 1 cup bread crumbs, 1 cup parmesan cheese, 1 tsp salt, 1 tsp garlic powder, and ½ tsp pepper. Using tongs, take a piece of chicken from flour bag (shaking off excess flour, dip into egg mixture, then place into bread crumb/parmesan mixture, coat chicken thoroughly. Heat olive oil in large sauté pan over med low heat. Cook chicken in sauté pan a few pieces at a time, until golden brown on both sides. Remove cooked pieces and place on wire cooling rack. Repeat dredging & cooking process until all chicken has been cooked. In the meantime, cook pasta according to package directions. To assemble: mix cooked pasta with pasta sauce, reserving about 1 cup. Add ½ cup parmesan cheese to saucy pasta. Pour into rectangle baking dish. Place cooked chicken on top of pasta. Spoon on remaining pasta sauce and top with grated mozzarella & cheddar cheese. Cover with foil. Bake at 350* until hot and cheese is melted.

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