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One of my best friends, Cambria, is fascinated with learning new ways of making Italian pasta dishes. This a recipe she found somewhere, and I must say, it is delicious.
- 1⁄2 cup olive oil, divided
- 6 garlic cloves, sliced
- 1 teaspoon red pepper flakes
- 1 (28 ounce) can diced tomatoes with garlic and olive oil
- 1⁄2 cup tomato sauce
- 1 bunch fresh basil, chopped
- 1 (12 ounce) package dry penne pasta
- 2 eggs
- 2 cups breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lb chicken cutlet
- Heat 1/4 cup of olive oil in a large skillet over medium heat.
- Add the garlic, and saute for a few minutes.
- Sprinkle in the red pepper flakes, and saute for another minute.
- Pour in the diced tomatoes and 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.
- In a small bowl, whisk eggs with a fork.
- Place bread crumbs in a separate bowl.
- Stir the garlic powder, salt and pepper into the bread crumbs.
- Dip chicken cutlets into the egg, then press into the bread crumbs 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.