Cole’s “P” Dinner – Parmesan Poultry, Pesto Pasta, & Peas
Ingredients
Scale
- 1 cup Italian bread crumbs
- 1/2 cup parmesan cheese, grated
- 1 1/2 teaspoon dried basil
- 1 1/2 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1/2 teaspoon salat
- 1/4 teaspoon black pepper or red pepper, depending on the kick you want
- 2 1/2 pounds chicken tenders
- 1 cup butter, melted
- 8 ounces Penne pasta
- 1 package Knorr Pesto mix
- 1/4 cup olive oil
- 1/2 cup parmesan cheese, shreedded
- 1 can Le Sueur peas
- 1 Tablespoon butter
- 1 Tablespoon sugar
Instructions
- Preheat oven to 400 degrees
- In a large bowl combine the bread crumbs, parmesan cheese, basil, thyme, oregano, rosemary, salt and pepper
- Dip the chicken in the melted butter, then dredge them in the bread crumb mixture.
- Place the chicken strips in a lightly greased glass baking dish
- Bake for 20 minutes, or until chicken is cooked through
- Meanwhile, mix the Knorr pesto mix according to directions. Allow to lightly simmer while everything is finishing up
- At the same time, in another pot, bring water to a boil and cook the penne pasta according to directions. Add the pesto sauce and top with shredded parmesan cheese.
- In a third small pot, pour the peas into the pot, add 1 Tablespoon butter and 1 Tablespoon sugar. Bring to a low boil and simmer while everything is cooking. (I put this on first before I begin the chicken as I like my peas to cook a little longer)
