Breaded chicken, penne, and a garlicky tomato sauce with basil and red pepper flakes make a hearty pasta dinner.
Prepare the chicken while the sauce simmers
Use thin cutlets and avoid crowding the skillet. The breadcrumb coating will soften as the chicken finishes in the tomato sauce.
Brooklyn Girl's Penne Arrabiata
Breaded chicken cutlets and penne in a garlic, basil, and spicy tomato sauce.
Ingredients
½ Cup Olive Oil divided- 6 Cloves Garlic sliced
- 1 Tsp. Crushed Red Pepper Flakes
- 1 28 oz. can Diced Tomatoes with garlic and olive oil
- ½ Cup Tomato Sauce
- 1 Bunch Fresh Basil chopped
- 1 12 oz. pkg Penne Pasta dried
- 2 Large Eggs
- 2 Cups Breadcrumbs
- 1 Tsp. Garlic Powder
- 1 Tsp. Salt
- 1 Tsp. Ground Pepper
- 1 Lb. Chicken breast cutlets thin
Equipment
Instructions
- Heat ¼ cup of the oil in a large saucepan or deep skillet over medium heat. Add the sliced garlic and stir until fragrant, about 30 seconds, without browning it. Stir in the pepper flakes for about 1 minute, then add the diced tomatoes with their juices, tomato sauce, and basil. Simmer gently for about 20 minutes, stirring occasionally.
- Meanwhile, cook the penne in lightly salted boiling water according to the package directions until just tender. Drain; avoid overcooking because it will finish in the sauce.
- Beat the eggs in a shallow bowl. Combine the breadcrumbs, garlic powder, salt, and pepper in a second bowl. Dip each thin chicken cutlet into egg, let excess drip off, then press into the crumbs to coat both sides. Keep breaded cutlets unstacked. Discard leftover egg and crumbs that contacted raw chicken.
- Heat the remaining ¼ cup oil in a skillet over medium heat. Cook the cutlets in a single layer, working in batches if needed, until golden brown and the thickest part reaches 165°F (74°C), roughly 5 minutes per side depending on thickness. Adjust the heat if the coating browns too quickly. Transfer to a clean cutting board.
- Slice the cooked chicken and stir it into the simmering sauce for about 10 minutes. Add the drained penne and stir gently over low heat for a few minutes until coated and hot, then serve.
Notes
The ½ cup oil is divided equally between sauce and chicken. Thin cutlets cook more evenly; use a thermometer rather than crust color to judge doneness. Timing is an estimate with the pasta and chicken prepared while the sauce simmers; batches may take longer.
Tried this recipe?
Let us know how it was!Adapted from Beth B’s Brooklyn Girl’s Penne Arrabiata at Allrecipes. Chicken temperature follows FoodSafety.gov guidance.