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My review
Brooklyn Girl's Penne Arrabiata
Beth B.
"One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!"
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Ingredients
45 m servings 588 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Ready In
- 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 saute 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.
Nutrition Facts
Per Serving: 588 calories; 16.5 g fat; 75.3 g carbohydrates; 33.6 g protein; 108 mg cholesterol; 1034 mg sodium. Full nutrition
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Reviews
Read all reviews 7681111 Ratings
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Most helpful positive review
6/8/2005
This recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less brea...
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6/8/2005
This recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less brea...
4/4/2005
Excellent! Easy, and very VERY tasty. I halved the chili flakes (too spicy for my kids otherwise) and the breadcrumbs (even with just 1 cup, I threw a bunch away). Also, I prefer to serve the ch...
3/14/2005
This was as good as it was easy. I had started out making the Chicken, Sausage and Zucchini Pasta (on this site) but realized I didn't have any sausage or zucchini! Then I found this recipe and ...
3/30/2008
I LOVE this recipe! I've made it numerous times, and each time it turns out great. If I'm in a hurry, I skip the chicken and just make the sauce and serve it over penne. I've made this for gu...
3/24/2008
Love it. This is so good. I did however forget to thaw some chicken for this but discovered that I had the Tyson breaded chicken breast fillets and used those instead. Didn't make any difference...
7/15/2005
LOVED IT! I made only one slight addition I added sliced black olives. I had this in an Italian restaurant and they added olives gives the sauce a slight saltiness. I don't know if people realiz...
10/3/2011
So easy and so good! I did however cut way back on the oil using only a few Tbsp. to sautee the garlic. And, if you are not used to "hot and spicy" cut back on the red pepper flakes - I used 1/2...
4/5/2008
This was a very good recipe. It had the right blends of flavor and the pepper flakes added a little heat to it. This is a keeper. The leftovers were also very good.
3/30/2008
delicious recipe. i used a can of stewed tomatoes and 2 tbsp of tomato paste because that's all I had. i also added about a tbsp of red pepper flakes bc it wasn't spicy enough and about a half ...