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1
Chop garlic, onion, zucchini and broccoli.
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2
Set aside.
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3
Fill pot with water for pasta and bring to boil.
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4
While waiting for the water to boil, prepare the pan for the chicken tenders.
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5
Place flour, panko crumbs and egg in three separate bowls.
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6
Whisk egg until smooth.
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7
Dredge each chicken tender in flour, shake excess, then dip it in the egg, followed by the panko.
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8
Press the panko into the tender so it holds.
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9
Melt 2 T butter in large frying pan and add garlic.
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10
Cook for 1 minute and then add the chicken tenders.
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11
Cook 3-4 minutes on each side until no longer pink in the center.
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12
Remove chicken tenders to a plate and set aside.
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13
Scrape pan and set aside.
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14
Cook the pasta, adding the broccoli 3 minutes before it is done.
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15
Drain the pasta and place in serving bowl.
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16
While the pasta is cooking, melt 2 T of butter (or olive oil) in the pan used for the chicken tenders.
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17
Add the onion and cook until translucent.
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18
Add the zucchini and cook for 2-3 minutes.
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19
Add the chicken base and mix until incorporated into the veggies.
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20
Add the chicken broth and bring to boil.
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21
Reduce to simmer and cook for 8-10 minutes until zucchini is cooked.
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22
While the zucchini is cooking, make a slurry by adding the 1 T of cornstarch to a small bowl and mixing in the 1/4 cup of milk.
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23
When zucchini is ready, stir in the slurry and keep stirring as the sauce thickens.
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24
Cook, stirring frequently, until desired thickness is reached.
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25
Add the chicken tenders to the pasta and then pour sauce over top.
