Another recipe that kids (and adults!) will wolf down, this is a combination of two dishes everyone loves: chicken cutlets Milanese and warm pasta salad.

　　

Ingredients

4 to 6 servings

　　3 tablespoons extra-virgin olive oil, plus 1/2 cup

　　1 cup buttermilk

　　1 1/2 pounds chicken tenders (about 18)

　　1 pound mini penne pasta or macaroni

　　1 1/4 cups freshly grated Parmesan cheese

　　3/4 cup Italian-style seasoned bread crumbs

　　Salt and freshly ground black pepper

　　3 large garlic cloves, minced

　　3 tablespoons balsamic vinegar

　　1/2 cup chopped fresh flat-leaf parsley

　　

Step 1

Preheat the oven to 500°F. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil. Place the buttermilk in a large bowl. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.

　　

Step 2

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

　　

Step 3

Stir the Parmesan and bread crumbs together in a pie pan. Season the mixture with a pinch of salt and pepper. Remove the chicken tenders from the buttermilk, allowing the excess to drip back into the bowl, and dredge them in the bread-crumb mixture to coat completely, pressing to adhere. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.

　　

Step 4

Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl. Whisk in the vinegar and then the remaining 1/2 cup of oil. Season with 1/4 teaspoon pepper.

　　

Step 5

Place the drained pasta in a large serving bowl. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken. Toss to combine, and serve.

　　Everyday Pasta