Pasta Arrabiata Recipe

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With or without the chicken this dish is a favorite. Full of flavor and spice, this pasta will please everyone.
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  • 1/4 cup olive oil , divided
  • 6 cloves garlic , sliced
  • 1 teaspoon red pepper flakes
  • 28 ounces diced tomatoes with garlic and olive oil
  • 1/2 cup tomato sauce
  • 1 bunch fresh basil , chopped
  • 12 ounces dried penne pasta
  • 1 egg
  • 1 1/2 cups bread crumbs
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound thin chicken breast cutlets
20 mins
15 mins
35 mins
  • In a large skillet over medium heat, heat 1/4 cup of olive oil. Add the garlic, and saute for one minute.
  • Sprinkle in the red pepper flakes, and saute for another minute.
  • Pour in the diced tomatoes, tomato sauce and basil. Simmer for 20 minutes, stirring occasionally.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes, or until tender. Drain.
  • In a small bowl, whisk eggs with a fork. In a separate bowl, place bread crumbs, garlic powder, salt and pepper.
  • Dip chicken into the egg, then the breadcrumbs, pressing until completely coated.
  • In a large skillet over medium heat, heat remaining olive oil. Fry chicken, approximately 5 minutes per side, or until the coating is lighly browned.
  • Remove chicken; cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes.
  • Stir in the cooked pasta and simmer for a few more minutes to soak up the flavor. Serve.
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