1 28oz can crushed tomatoes

2 15oz cans diced tomatoes

1 6oz can tomato paste

red wine to rinse out cans (1/4 - 1/3 C)

1/2 C bacon bits 

3/4 t truffle salt

1/4 t 3 pepper powder

1 t ground cumin

1 T Italian seasoning

2 tsp dried oregano

2 tsp dried basil

1/2 t red pepper flakes

1/2C + 1/4C + 1/4C Parmigiano-Reggiano, ground

1/2C + Parm Reg, shredded

16oz Finely chopped broccoli, frozen (Safeway Select chopped is perfect)

Chicken tenders, frozen (8-10, depending on size)

Preheat oven to 350F.

In a 3 qt saucepan, combine all sauce ingredients and heat over medium heat until bubbling.  Taste for salt/heat balance and adjust if necessary.  Add 1/2 C ground Parm Reg cheese to sauce & stir to mix.  Place a thin layer of sauce in a 9x13 pan, sprinkle a layer of broccoli on top of the sauce, then sprinkle 1/4 C ground Parm Reg cheese on top of that.  Place the chicken tenders on the broccoli cheese layer, and sprinkle with another 1/4 C ground Parm Reg cheese.  Ladle the rest of the sauce on top of the chicken and cover with a layer of shredded Parm Reg cheese.  Place in the oven at 350F for 1 hour.  Check a tender for doneness.  Serve on top of desired starch or by itself.