My family is (was) in a pasta rut.
We enjoy pasta, but our dishes were the usual: spaghetti, lasagna or mac n cheese,
(Any of which was homemade or premade.)
I was determined to break out of that rut, so my hunt began.
My first source is always allrecipes.com.
That is where my hunt began and ended.
It did not take long at all to locate a recipe that was an instant HIT.
- 1/2 cup olive oil, divided
- 6 cloves garlic, 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 dried penne pasta ** (I prefer the whole grain variety!)
- 2 eggs
- 2 cups bread crumbs
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 pound thin chicken breast cutlets
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 sauté 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.
(Original recipe is HERE)