Ingredients

• 0.5 cups all-purpose flour
• 0.5 teaspoons salt
• 0.5 teaspoons garlic powder
• 0.25 teaspoons ground black pepper
• 0.25 teaspoons ground cayenne pepper
• 6 chickens breast tenderloins
• 1 large egg
• 1 tablespoon half-and-half
• 1 cup seasoned bread crumbs
• 0.5 cups panko bread crumbs
• 0.5 cups grated Parmesan cheese
• 1 tablespoon minced fresh flat-leaf parsley
• 2 tablespoons olive oil
• 3 quartss water
• 1 tablespoon salt
• 6 ounces angel hair pasta
• 1.5 cups prepared marinara sauce
• 3 ounces shredded Italian cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a large baking dish.
2. 2 Combine flour, 1/2 teaspoon salt, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Place chicken tenderloins into flour mixture, seal the bag, and shake to coat.
3. 3 Beat egg and half-and-half thoroughly in a shallow bowl. Mix together bread crumbs, Parmesan cheese, and parsley in a second shallow bowl. Dip floured chicken tenderloins into beaten egg mixture, let excess egg drip off, then press chicken into bread crumb mixture to coat. Let breaded chicken rest on a plate to set coating, about 10 minutes.
4. 4 Heat olive oil in a large skillet over medium heat. Cook chicken in hot oil until no longer pink in the center, the juices run clear, and coating is golden brown, about 5 minutes per side. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
5. 5 Bring water and 1 tablespoon salt to a boil in a large pot. Cook angel hair pasta in boiling water, stirring occasionally, until cooked through, about 5 minutes. Drain.
6. 6 Pour 3/4 cup marinara sauce into the prepared baking dish and top with cooked pasta. Pour remaining 3/4 cup sauce over pasta and arrange chicken tenderloins on top. Sprinkle with Italian cheese blend.
7. 7 Bake in the preheated oven until cheese is melted and bubbling, about 10 minutes.

Nutrition per serving