From Every Day Pasta – Giada DeLaurentiis
3 Tbsp EVOO, plus ½ cup
1 C buttermilk
1 ½ lb chicken tenders
1 lb mini penne pasta or macaroni
1 ¼ c freshly grated Parmesan cheese
¾ C Italian-style seasoned bread crumbs
Salt and freshly ground black pepper
3 large garlic cloves, minced
3 Tbsp balsamic vinegar
½ C chopped fresh flat-leaf parsley
Preheat the oven to 500. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain.
Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining ½ cup of oil. Season with ¼ teaspoon pepper.
Place the drained pasta in a large serving bowl. Drizzle with vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.
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1 comment:
This is a GREAT recipe. In an effort to wean my grandkids away from fast food, I made this dish. They were suspicious at first and poked at it with their forks, but when they tasted it they said it tasted just like McDonald's chicken nuggets. They now call it "Chicken McNonna" in my honour and ask for it every visit.
Nonna Prentice
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