Mini Penne with Parmesan Chicken

• 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

1. Preheat the oven to 500F.
2. Brush a large, heavy, foil-lined baking sheet with 1 tablespoon of oil.
3. Place the buttermilk in a large bowl.
4. Add the chicken tenders, stir to coat, and let stand for at least 15 minutes and up to 30 minutes.
5. Bring a large pot of salted water to a boil over high heat.
6. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
7. Drain.
8. Stir the Parmesan and bread crumbs together in a pie pan.
9. Season the mixture with a pinch of salt and pepper.
10. 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.
11. Arrange the coated chicken tenders on the prepared baking sheets, spacing evenly.
12. Drizzle with 2 tablespoons of the oil and bake until they are cooked through and golden brown, about 12 minutes.
13. Transfer the chicken tenders to a cutting board and cut into 1-inch pieces.
14. Meanwhile, mash the garlic with 1 teaspoon salt in a medium bowl.
15. Whisk in the vinegar and then the remaining 1/2 cup of oil.
16. Season with 1/4 teaspoon pepper.
17. Place the drained pasta in a large serving bowl.
18. Drizzle with the vinaigrette, sprinkle with the parsley, and top with the chicken.
19. Toss to combine, and serve.

extravirgin olive oil, buttermilk, chicken tenders, penne pasta, parmesan cheese, italianstyle seasoned bread crumbs, salt, garlic, balsamic vinegar, parsley

Taken from www.epicurious.com/recipes/food/views/mini-penne-with-parmesan-chicken-394282 (may not work)