Ingredients :
Crisco Vegetable oil (enough to fill a frying pan 1-inch)
1 1/4 cup Great Value Italian bread crumbs (see recipe below for homemade)
3/4 cup Great Value buttermilk
1 lb chicken tenderloins
1 lb penne pasta, boiled to al dente
6 cups Prego marinara sauce
1/2 cup Kraft shredded parmesan cheese
1/2 cup mozzarella balls, cut into 1/2-inch pieces
1 cup Kraft shredded mozzarella (for topping)
Instructions :
1.) Preheat oven to 400 degrees.
2.) Heat vegetable oil over medium heat. Dip each chicken tenderloin in buttermilk, then dredge in the breadcrumbs, making sure to coat well on each side. Add to hot oil and fry until browned and cooked fully (actual time will depend on the thickness of the chicken – I cooked mine for about 5 minutes on each side). Remove from oil and place on a paper towel lined plate. Transfer to a cutting board and cut into chunks. Set aside.
3.) In a large bowl (or the pot you cooked the marinara sauce in), combine cooked pasta, marinara sauce, parmesan cheese and mozzarella balls. Stir well until everything is well combined. Gently stir chicken into the pasta (so you don’t lose all the breading). Top with shredded mozzarella. Bake for 25 to 30 minutes, or until cheese is browned and sides are bubbly
