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Cole’s “P” Dinner – Parmesan Poultry, Pesto Pasta, & Peas

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Ingredients

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  • 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

  1. Preheat oven to 400 degrees
  2. In a large bowl combine the bread crumbs, parmesan cheese, basil, thyme, oregano, rosemary, salt and pepper
  3. Dip the chicken in the melted butter, then dredge them in the bread crumb mixture.
  4. Place the chicken strips in a lightly greased glass baking dish
  5. Bake for 20 minutes, or until chicken is cooked through
  6. Meanwhile, mix the Knorr pesto mix according to directions. Allow to lightly simmer while everything is finishing up 
  7. 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.
  8. 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)

Find it online: https://www.kitchenkreative.com/coles-p-dinner/