Cambria's Penne Arrabiata
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 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
directions
- 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.
- Drain.
- 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.
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Reviews
-
This was great! I had to modify it slightly for what was in my pantry, but nothing drastic. My diced tomatoes had onions and garlic and I used crushed tomatoes instead of tomato sauce. Oh, and had to use panko instead of regular breadcrumbs, but that's never a down side! The sauce was perfectly seasoned, and what I thought was too much olive oil added a nice almost-buttery flavor to the whole dish. Very quick and easy, definitely a keeper. Thanks so much cello!
Tweaks
-
This was great! I had to modify it slightly for what was in my pantry, but nothing drastic. My diced tomatoes had onions and garlic and I used crushed tomatoes instead of tomato sauce. Oh, and had to use panko instead of regular breadcrumbs, but that's never a down side! The sauce was perfectly seasoned, and what I thought was too much olive oil added a nice almost-buttery flavor to the whole dish. Very quick and easy, definitely a keeper. Thanks so much cello!
RECIPE SUBMITTED BY
I live in the Pacific Northwest US.
I am a sophomore in high school, and I love to cook/bake.
I have a fairly large family (4 brothers and 4 sisters) and we're all big eaters, so I enjoy the challenge of finding recipes to feed us all.
In my free time (of which there is little), I am in 4-H with my dairy goats, and I'm the president of the club - I am also a teen leader, and I'm thinking about joining the state council.
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