8 chicken tenders
2 eggs, beaten
3/4-1 cup Panko bread crumbs
1/2 cup Parmesan cheese
Alfredo Sauce (I used one jar of Bertolli Alfredo Sauce or make your own)
2 cups pasta of your choice (boiled according to package directions - I use sea shells)
Dust with Parsley Flakes
Mix Panko crumbs and Parmesan cheese in a large bowl. Dip chicken in beaten egg and dredge in Panko/Parmesan mixture. Place on a cooking rack on top of paper towels and let sit at room temperature 30 minutes. Place chicken tenders in a baking dish sprayed with cooking spray and oil. Bake in 400 oven 35-40 minutes or until chicken tenders are cooked through, turning chicken half-way through cooking time to ensure even browning. Heat Alfredo Sauce in a saucepan over med-low heat until hot. Served chicken tenders over your choice of pasta noodles and top with Alfredo sauce. Dust with more Parmesan cheese and Parsley Flakes.