By Alex Park
Brooklyn Penne Arrabiata with Chicken
5 steps
Prep:25minCook:25min
Updated at: Thu, 17 Aug 2023 13:03:33 GMT
Nutrition balance score
Good
Glycemic Index
55
Low
Glycemic Load
129
High
Nutrition per serving
Calories2059.9 kcal (103%)
Total Fat75.9 g (108%)
Carbs234.6 g (90%)
Sugars27.5 g (31%)
Protein99.4 g (199%)
Sodium3814.9 mg (191%)
Fiber16 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
½ cupolive oil
divided
6 clovesgarlic
sliced
1 teaspoonred pepper flakes
1 x 28 ouncediced tomatoes with garlic and olive oil
can
½ cuptomato sauce
1 bunchfresh basil
chopped
1 x 12 ouncedried penne pasta
package
2eggs
2 cupsbread crumbs
1 teaspoongarlic powder
1 teaspoonsalt
1 teaspoonpepper
1 poundchicken breast cutlets
thin
Instructions
Step 1
In a 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.
Step 2
Bring a large pot of salted water to a boil to cook pasta.
Step 3
Heat less 1/8 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.
Step 4
Heat 1/4 cup 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.
Step 5
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.
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