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 1/2 cups bread crumbs
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 pound thin chicken breast cutlets
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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