PENNE PASTA WITH CHICKEN PARMESAN

PENNE PASTA WITH CHICKEN PARMESAN

INGREDIENTS:

PENNE PASTA

1 lb penne

7 oz quartered artichoke in can

2 handfuls spinach

¼ cup chopped basil

¼ medium sized red onion (sliced)

4 oz pepperoni (quartered)

salt and pepper

¼ cup olive oil

CHICKEN PARMESAN

1 lb breast tenders

1 cup flour

2 eggs (beaten)

4 oz parmesan cheese (grated)

cooking oil

Directions:

Preheat oven 375ºF and start boiling water for the penne

Pat chicken dry, set aside. Line up 3 separate shallow dishes, put flour on the first, eggs on the second, parmesan cheese on the third. Cover each chicken with flour, and then dip in eggs, and then coat with parmesan cheese. Using a medium sized nonstick frying pan, heat oil over medium heat. Sear chicken 1 minute per side. Transfer seared chicken in a baking tray lined with baking paper. Bake for 10 minutes 375ºF.

While the chicken is baking, cook penne according to package direction and start the sauté for the penne.

Using a large sauté pan, heat oil over medium to high heat; add red onions and red bell pepper. Stir 1 to 2 minutes. Add artichokes and pepperoni. Stir 1 to 2 minutes. Add spinach and basil, cook until withered. Toss in the penne and add salt and pepper to taste. Serve with the chicken parmesan.