Another Giada recipe from Everyday Pasta. This picture sucks but my Canon battery was dead so I had to use my old Kodak.
3 tbsp EVOO plus 1/2 cup
1 cup buttermilk
1.5 lbs chicken tenders (about 18)
1 lb penne pasta
1 1/4 grated parm cheese
3/4 cup Italian bread crumbs
Salt and BP
3 tbsp minced garlic
3 tbsp balsamic vinegar (I only use 1/4 tsp)
1/2 cup chopped fresh parsley
Preheat oven to 500. Spray a baking pan with olive oil baking spray. Place buttermilk in a large bowl. Add chicken tenders, stir to coat, and let stand for 15-30 minutes.
Bring a large pot of salted water to a boil. Add pasta and cook until tender but still firm to bite.
Stir the parm. cheese and bread crumbs together. Season with S&P. Remove chicken from buttermilk and dredge in mixture. Please on pan. Coat chicken with olive oil and cook until golden brown (about 12 minutes). Transfer to cutting board and cut into 1" pieces (I cut mine up in the beginning before soaking.
Mash garlic with 1 tsp of salt in a medium bowl. Whisk in the vinegar and 1/2 cup of EVOO. Season with 1/4 tsp pepper.
Place drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with parsley, and top with chicken. Toss and serve.
1 comment:
That looks simple AND delicious. I'll definitely be giving that one a try.
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