Brooklyn Girl’s Penne Arrabiata
Description
Satisfy your craving for spicy pasta with this Brooklyn girl’s penne arrabiata recipe with chicken and plenty of red pepper flakes and ground black pepper.
Ingredients
•
1/2 cup olive oil, divided
•
6 cloves garlic, sliced
•
1 teaspoon red pepper flakes
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1 (28 ounce) can diced tomatoes with garlic and olive oil
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1 bunch fresh basil, chopped
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1/2 cup tomato sauce
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1 (12 ounce) package dried penne pasta
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2 eggs
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2 cups bread crumbs
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1 teaspoon garlic powder
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1 teaspoon salt
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1 teaspoon pepper
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1 pound thin chicken breast cutlets
Directions
1
Heat ¼ cup olive oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 30 seconds. Add red pepper flakes; cook for 1 minute. Add diced tomatoes, basil, and tomato sauce; simmer, stirring occasionally, about 20 minutes.
2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook penne until tender, about 8 minutes. Drain.
3
Beat eggs together in a small bowl with a fork. Place bread crumbs in a separate bowl; stir in garlic powder, salt, and black pepper. Dip 1 chicken cutlet into egg; lift up so excess egg drips back into the bowl. Press into bread crumb mixture until completely coated. Place breaded cutlet, unstacked, onto a plate. Repeat with remaining chicken cutlets.
4
Heat remaining ¼ cup olive oil in a large skillet over medium heat. Add chicken cutlets; cook until dark brown, about 5 minutes per side.
5
Transfer cutlets to a cutting board; cut into slices. Stir chicken into sauce; simmer about 10 minutes. Add penne; simmer until soaks up flavors, 3 to 5 minutes more.