Recipe By Beth B.
Rating
Published Jun 8th
Prep 20m Cook 25m Additional - Ready In 45m
Servings 6 servings Calories 587.9

One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!

Recipe Ingredients

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

Cooking Directions

  1. 1 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.
  2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
  3. 3 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.
  4. 4 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.
  5. 5 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.

Nutrition Facts

  • Calories 587.9
  • Carbohydrate 75.3 g
  • Cholesterol 108.1 mg
  • Fat 16.5 g
  • Fiber 5.5 g
  • Protein 33.6 g
  • Saturated Fat 3.2 g
  • Sodium 1034.2 mg
  • Sugar 8.6 g

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Reviews

  1. Just ok.
  2. So easy and so good! I did however cut way back on the oil using only a few Tbsp. to sautee the garlic. And if you are not used to "hot and spicy" cut back on the red pepper flakes - I used 1/2 tsp. and that was plenty hot for me. I also added - Read more ...
  3. This was a very good recipe. It had the right blends of flavor and the pepper flakes added a little heat to it. This is a keeper. The leftovers were also very good.
  4. delicious recipe. i used a can of stewed tomatoes and 2 tbsp of tomato paste because that's all I had. i also added about a tbsp of red pepper flakes bc it wasn't spicy enough and about a half cup of sliced mushrooms. I used shrimp instead of chicken and used panko to bread the - Read more ...
  5. I LOVE this recipe! I've made it numerous times and each time it turns out great. If I'm in a hurry I skip the chicken and just make the sauce and serve it over penne. I've made this for guests many times and each time it gets rave reviews!!
  6. Love it. This is so good. I did however forget to thaw some chicken for this but discovered that I had the Tyson breaded chicken breast fillets and used those instead. Didn't make any difference at all because it was still delicious and all I had to do was throw them in the oven while - Read more ...
  7. LOVED IT! I made only one slight addition I added sliced black olives. I had this in an Italian restaurant and they added olives gives the sauce a slight saltiness. I don't know if people realize this but Arrabiata means angry hence the amount of red pepper flakes we did add a little(which I like - Read more ...
  8. This recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less bread crumbs than the recipe suggests, as you end up throwing a lot away. The flavors in this recipe - Read more ...
  9. Excellent! Easy, and very VERY tasty. I halved the chili flakes (too spicy for my kids otherwise) and the breadcrumbs (even with just 1 cup, I threw a bunch away). Also, I prefer to serve the chicken 'on top' of the sauce instead of mixed in, to preserve the crispy quality of the breading. YUM!!!
  10. This was as good as it was easy. I had started out making the Chicken, Sausage and Zucchini Pasta (on this site) but realized I didn't have any sausage or zucchini! Then I found this recipe and was pleasantly surprised! It had just the right amount of spiciness and I liked that the chicken was - Read more ...
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