This is one of my son Jonathan’s favorite meals. It is very tasty and can be pulled together in about 20 minutes.
- 1 box of Farfalle pasta (14.5oz.)
- 1 crown of broccoli
- 1 jar of Bertolli alfredo sauce
- 1 1/2 lbs. of chicken tenders
- 2 cups seasoned bread crumbs
- garlic powder
- 1 egg
- 1/4 cup milk
- Canola oil
Beat the egg with 1/4 cup of milk and put into a bowl. Put 2 cups of seasoned bread crumbs into another bowl. (I added garlic powder to the breadcrumbs for extra flavor.) Cut the tenders into bite size pieces. (I put the pieces of chicken in a zippered plastic bag and hammered them out to tenderize them.) Put the chicken into the egg bath and then the breadcrumbs. Cook in a frying pan with canola oil.
At the same time, steam the whole crown of broccoli. When it is tender, cut off the tough stalks.
Boil the pasta.
I have to confess I have a double standard when it comes to sauce. I always make a red sauce from scratch, never do I buy a jar. I do, however, buy the white sauce in a jar. For this recipe, I use Bertolli’s alfredo sauce. It is delicious and enables this recipe to be pulled together quickly.
Put the pasta, broccoli and chicken into a large bowl. Pour the sauce over everything. (I don’t even heat the sauce because everything else is hot.) Toss. Enjoy!