This recipe has been derived from a Rachel Ray recipe that can be found here.

I've made a few changes in order to fit my family and mines taste.

Fried Chicken

Olive oil, for frying
1 pounds chicken breast tenders
Salt and pepper
1 cup all-purpose flour
2 large eggs, beaten with 1/4 cup water
Breading:
1 cup Italian style bread crumbs
1 cup shredded Parmesan (half of a pre-shredded bag)
6 sprigs or stems fresh thyme leaves, stripped and chopped, 2 to 3 tablespoons
6 sprigs fresh rosemary leaves, finely chopped, 3 tablespoons
2 handfuls chopped flat-leaf parsley leaves
4 cloves garlic, finely chopped
1 teaspoon crushed red pepper flakes (or 1 table spoon Tapatio hot sauce, or equivalent)
Other seasonings if you are feeling crazy

Preheat oven to 350 degrees F. Place a nonstick cookie sheet in oven with a tin foil liner. Heat 1/2-inch oil in a large nonstick skillet or frying pan over medium to medium high heat. Season chicken tenders with salt and pepper. Wash hands. Place flour in a shallow dish. Beat eggs with water in a second dish along side the flour. In a third dish, combine the breading ingredients. Coat chicken in flour, then egg, then bread and cheese mixture. To keep your hands clean, ask for plastic gloves at the butcher counter. To ease your clean up, try using disposable tin pie tins for the flour, egg and bread crumbs. Cook chicken until deeply golden on each side, 3 to 4 minutes. Transfer to cookie sheet in preheated oven and finish off for another 5 minutes cooking time. Cook chicken 5 or 6 tenders at a time in a single layer, adding additional oil if necessary. If the chicken begins to brown too quickly lower heat slightly.

Chunky Pasta

Extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 small can mushrooms
1 small can olives
1 (14 ounce) can chunky style crushed tomatoes
2 small cans tomato sauce
1 cup chicken broth (or water)
A handful fresh basil leaves, torn into small pieces
1 cup shredded Parmesan (other half of bag)
1 pound spaghetti (or any type of pasta)
Salt and Pepper

Saute onions in 2 table spoons olive oil until translucent. Add tomatoes, broth, mushrooms, olives, garlic, seasoning, but not Parmesan. Let simmer while cooking the chicken. If it begins to reduce too much, add more water. I often change up the veggies in this recipe. Sometimes I'll use artichoke hearts or sometimes chopped zucchini.

Cook pasta, al dente. Drain. Put 1 tablespoon olive oil into pasta pot and return pasta to pot. Mix in Parmesan and pepper to taste.

You can serve this in any way you want. You can chop up the chicken and add it to the sauce or mix it all in a blender. I usually server it in three layers; pasta, sauce, chicken.