1 ½ lbs. chicken tenders
2 large eggs
¾ c. finely grated parmesan
½ c. plain dried breadcrumbs
1 ¾ c. tomato sauce, homemade or store bought
4 oz. mozzarella shredded cheese (about 1 cup)
8 oz. penne or other short pasta
1 package (10 oz.) frozen broccoli, thawed
1 Tbsp. Olive oil

Whisk eggs. In another bowl, combine ½ c. parmesan & breadcrumbs. Season chicken with salt & pepper. Dip into egg mixture & then parmesan mixture. Place on baking sheet & Broil 2–4 minutes per side. Preheat oven to 450 degrees. Spread 1 cup tomato sauce in bottom of 9x13 baking dish. Place chicken in. Top the chicken with remaining ¾ c. sauce & then mozzarella. Bake 15 to 20 minutes or until cheese is melted. Cook pasta (for the final 30 seconds, add broccoli). Drain pasta & broccoli, and return to pot. Add oil & remaining ¼ c. parmesan. Toss. Serve chicken with penne & broccoli.