Pantry Chicken and Beans

Preheat oven to 350ºF. Oil the inside of a 9×13 baking dish.

Dump the beans in. Then dump the canned tomatoes on top.

Sprinkle with the crushed red pepper, followed by the anchovy paste dollops, the chopped olives, garlic and cherry tomatoes. Toss it about with your fingers to get it all combined.

Throw it in the oven for 25 minutes and bake until the cherry tomatoes start to soften and burst a tad. Top with chicken tenders, season with salt and pepper and throw back in the oven for 30 minutes. If you need to flip it to broil for a couple of minutes, that’s fine.

Sprinkle with grated parmesan and parsley. Serve her up and eat!