Satisfy your craving for spicy pasta with this Brooklyn-style penne arrabiata with chicken, inspired by a local Italian restaurant I visit frequently.
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
588 Calories
Recipe Instructions
Step 1
Heat 1/4 cup olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add red pepper flakes and sauté for 1 minute. Add diced tomatoes, tomato sauce, and basil. Simmer, stirring occasionally, about 20 minutes. Set aside.
Step 2
Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta until tender, about 8 minutes. Drain.
Step 3
Whisk eggs together in a small bowl with a fork. Place bread crumbs in a separate bowl. Stir garlic powder, salt, and pepper into bread crumbs. Dip chicken cutlets into egg. Press into bread crumbs until completely coated.
Step 4
Heat remaining 1/4 cup olive oil in a large skillet over medium heat. Cook chicken until coating is a nice dark brown color, about 5 minutes per side.
Step 5
Remove chicken, and cut into slices. Toss chicken in sauce and simmer for about 10 minutes. Add cooked penne and simmer for a few more minutes to soak up the flavor, then serve.
Ingredients
2 eggs
1 teaspoon salt
1 teaspoon garlic powder
6 cloves garlic, sliced
2 cups bread crumbs
1 teaspoon red pepper flakes
1 teaspoon pepper
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
1 (28 ounce) can diced tomatoes with garlic and olive oil
