Emily Dingmann is a Nutritionist and recipe developer who helps moms figure out what’s for dinner through my weeknight dinner club and recipes on myeverydaytable.com and Instagram @myeverydaytable. She stopped by with a tasty Monday Night Meal recipe.
1/2 white onion
2 cloves garlic
1 lb. chicken tenders
1/2 tsp. sea salt
12 oz. bow-tie pasta
2 Tbsp. olive oil, divided
2 cups marinara sauce (16 oz.)
3/4 cup panko bread crumbs
1 cup shredded mozzarella cheese
1/2 cup grated parmesan cheese
red pepper flakes (optional)
Cut chicken into 1″ pieces and season with salt. (Using kitchen shears makes this quick!)
Start boiling pasta water.
Prepare pasta to al dente, according to package instructions. Set aside.
Meanwhile, heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add onions, cook for 2-3 minutes. Add garlic and chicken and cook for about 5-8 minutes, until chicken is cooked through.
Stir in marinara sauce. Bring to a boil and remove from heat.
Meanwhile, heat remaining 1 tablespoon of oil in a small nonstick pan. Add panko and toast the breadcrumbs for 2-4 minutes, or until golden brown. Set aside.
Stir mozzarella cheese into chicken mixture.
Place serving of pasta onto a plate and top with chicken mixture, parmesan cheese, and toasted bread crumbs.
Get your kids involved! They can: top their own pasta with breadcrumbs and parmesan. Panko bread crumbs. Definitely use panko for this recipe and not regular breadcrumbs! They don’t toast up as well. You can find them in the breadcrumb or Asian section.