Total Time
Prep 25 mins
Cook 30 mins

This is one of my favorite recipes from a restuarant in MI called Santino's. During my school years this was the staple at all "sports-teams" banquets and always a classic at large get-togethers. After the restaurant closed, somehow a family friend somehow created the recipe! I'm thrilled to be able to recreate it at home. A very easy, very tasty dinner. Enjoy! UPDATE: I'm not saying this is the exact recipe used at the restaurant, I was just giving it credit for tasting VERY similar to how I remember it tasting and is super simple to put together for dinner.

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Prepare pasta according to package directions.
  3. Dredge chicken in egg whites, then bread crumbs, and place on cookie sheet.
  4. Bake in oven approx 25 min or until chicken is done and crumbs are golden brown.
  5. Allow to cool and cut into bite size pieces.
  6. Steam broccoli in microwave until crisp and tender.
  7. In a large serving bowl mix together parmesan cheese, butter, dry italian salad dressing and garlic pepper.
  8. Add chicken, broccoli and pasta to bowl.
  9. Toss and serve.
Most Helpful

I loved making this recipe for my family. I know this is "Santiono's Explosion" because the recipe was published in a major newspaper. The reporter gave credit to the owner-chef and the owner-chef gave permission for the public to make it.

fabbro June 17, 2009

This was just okay for the monsters and I. I think instead of mixing the butter with the cheese and seasonings next time, I'll pour it over the pasta/chicken/broccoli mixture and then toss that with the seasonings to coat it better. Made for PAC Spring 2009.

Nonnie4Two March 30, 2009

This is a yummy recipe-whether or not it is the 'actual' recipe from the restaurant. We really enjoyed it! Thank you so much for posting!! My 5 stars is for the taste-not the authenticity of a recipe. I was looking for something different to make with chicken and broccoli and this hit the mark right on! I used linguine instead of angel hair (broken in 3 parts before cooking) and I liked the texture it gave.

SMDeasy September 12, 2008