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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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This is one of my favorite recipes from a restuarant in MI called Santino's. During my school years this was the staple at all sports-teams banquets and always a classic at large get-togethers. After the restaurant closed, somehow a family friend somehow created the recipe. I'm thrilled to be able to recreate it at home. A very easy, very tasty dinner. Enjoy. Ingredients:
1 lb boneless skinless chicken breast (or chicken tenders) |
2 egg whites, beaten |
3/4 cup italian seasoned breadcrumbs (like progresso) |
1/2 lb angel hair pasta |
broccoli floret, fresh |
1 cup grated parmesan cheese |
1/2 cup i can't believe it's not butter® spread (squirt bottle) |
2 tablespoons dry package italian salad dressing mix (good seasonings) |
1 tablespoon garlic pepper seasoning (or 1/2t garlic powder & 1/2t pepper) |
Directions:
1. Preheat oven to 350 degrees.
2. Prepare pasta according to package directions.
3. Dredge chicken in egg whites, then bread crumbs, and place on cookie sheet.
4. Bake in oven approx 25 min or until chicken is done and crumbs are golden brown.
5. Allow to cool and cut into bite size pieces.
6. Steam broccoli in microwave until crisp and tender.
7. In a large serving bowl mix together parmesan cheese, butter, dry italian salad dressing and garlic pepper.
8. Add chicken, broccoli and pasta to bowl.
9. Toss and serve.
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