Easy and Healthy Date Night

Italian Chicken Tenders with Spaghetti Veggies

Ingredients

• 1 package chicken tenderloins
• Olive oil cooking spray
• Salt and Pepper
• ½ cup grated Parmesan cheese, divided
• ½ cup Italian bread crumbs
• ½ onion, sliced into rings
• ½ bell pepper, sliced
• ½ cup sliced mushrooms
• 12 asparagus, cut in thirds
• ½ cup prepared marinara sauce
• 1 clove minced garlic
• 1 tsp. red pepper flakes
• 1 tsp. dried oregano

Instructions

1. Heat a nonstick skillet to medium-high. Arrange chicken tenders on a plate and spray with cooking spray. Season tenders with salt and pepper. On another plate or shallow bowl, combine ¼ cup of Parmesan with breadcrumbs.
2. Completely dredge chicken tenders in breadcrumb mixture, shaking off any excess crumbs.
3. Add a tablespoon of olive oil to the skillet, and add chicken tenders, working in batches if necessary. Cook about 2-3 minutes per side. Remove, and keep warm in a 200-degree oven while veggies cook.
4. In same skillet, heat about another tablespoon of olive oil. Add onions and bell peppers, and cook until both begin to soften, about 4 minutes. Add asparagus and mushrooms, and season with salt and pepper.
5. While veggies cook, combine marinara, garlic, red pepper flakes, oregano and remaining ¼ cup Parmesan cheese in a small bowl.
6. Once veggies are done (when mushrooms are softened and asparagus still have a bit of a crunch), toss in marinara mixture.
7. Plate veggies, and top with 3-4 chicken tenders per person.

Serves 2