Crispy Chicken Alfredo Nuggets
Parmesan Pepper Pasta and Broccoli
Ingredients
- 2 lb chicken tenderloins, cut into 2-inch pieces
- 1 (15-oz) jar alfredo sauce
- 2 tsp garlic salt, divided
- 1 (5-oz) pkg garlic and butter croutons, crushed
Instructions
- Preheat oven to 400°F. Combine chicken, 1 cup alfredo sauce, and 1 tsp garlic salt in a large zip-top plastic bag. Seal bag, and refrigerate at least 2 hours or up to 2 days.
- Stir together crushed croutons and 1 tsp garlic salt in a shallow bowl. Remove chicken from marinade; discarding marinade. Dredge chicken in crouton mixture to coat. Place in a single layer on a lightly greased rack over a foil-lined rimmed baking sheet.
- Bake 15 to 20 minutes or until chicken is done. Serve with remaining alfredo sauce for dipping.
Side Dish Ingredients
- ½ (16-oz) pkg spaghetti
- ¼ cup butter
- ½ cup shredded Parmesan cheese
- 1 tsp pepper
- 1 (12-oz) pkg broccoli florets
Side Dish Instructions
- Cook pasta according to package directions; drain and return to pot. Add butter, cheese, and pepper; toss until blended.
- Steam broccoli according to package directions; season with salt and pepper to taste.
Kid-Friendly Meal Plan
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