Spicy Penne Arrabiata Recipe with Chicken

Ingredients

• 0.5 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 bunch fresh basil, chopped
• 0.5 cup tomato sauce
• 1 (12 ounce) package dried penne pasta
• 2 eggs eggs
• 2 cups bread crumbs
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 pound thin chicken breast cutlets

Instructions

1. Heat ¼ cup olive oil in a large skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in red pepper flakes and cook for 1 minute. Add diced tomatoes, basil, and tomato sauce. Simmer, stirring occasionally, for about 20 minutes.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Cook penne until tender, about 8 minutes. Drain the pasta thoroughly.
3. In a small bowl, beat eggs together with a fork. In a separate bowl, combine bread crumbs, garlic powder, salt, and black pepper. Dip each chicken cutlet into the egg, allowing excess to drip off. Then, press into the bread crumb mixture until fully coated. Place breaded cutlets on a plate in a single layer.
4. Heat the remaining ¼ cup olive oil in a large skillet over medium heat. Add chicken cutlets and cook until dark brown, about 5 minutes per side.
5. Transfer the cooked cutlets to a cutting board and slice. Stir the chicken into the sauce and simmer for about 10 minutes. Add the cooked penne and simmer until the pasta soaks up the flavors, about 3 to 5 minutes more.

Nutrition

• Calories: 588 kcal
• Fat Content: 17 g
• Fiber Content: 6 g
• Sugar Content: 9 g
• Sodium Content: 1034 mg
• Protein Content: 34 g
• Cholesterol Content: 108 mg
• Carbohydrate Content: 75 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g