PENNE ARRABIATA

PENNE ARRABIATA

½ cup olive oil, divided
6 cloves garlic, sliced
1-tsp. red pepper flakes
1 (28-oz) can diced tomatoes with garlic and olive oil
½ cup tomato sauce
1 bunch fresh basil, chopped
1 (12-oz.) package dried penne pasta
2 eggs
2 cups bread crumbs
1 tsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 lb. thin chicken breast cutlets

Heat ¼ cup olive oil in a large skillet over medium heat. Add the garlic and sauté’ for a few minutes. Sprinkle in the red pepper flakes, and sauté’ foe another minute. Pour in the dices tomato and the tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.

Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 minutes, or until tender. Drain.

In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic powder, salt and pepper into the breadcrumbs. Dip chicken cutlets into the egg, and then press into the breadcrumbs until completely coated.

Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.

Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.

Yield: 4 servings.