Sunday, March 28, 2010

Chicken Penne Arrabiata

I made this for dinner today, it was Yummo! I had made it before a couple of years ago for our anniversary,(a romantic candlelight dinner) and I decided to try it again, only I tweaked it a bit. It kind of reminds me of chicken Parmesan but with a twist and a zing!

Chicken Penne Arrabiata
1/2 cup olive oil, (divided)
6 cloves garlic, sliced or minced (I used the minced from a jar, 3 kind of heaping teaspoons)
1 teaspoon red pepper flakes (if you don't like it so spicy cut back to 1/2 teaspoon, but I thought 1 tsp. was perfect)
1-(28 ounce) can diced tomatoes (the kind with roasted garlic works good)
1- (8 ounce) can tomato sauce
1 teaspoon dried basil (can use fresh if you have it, just chop up a handful)
1 teaspoon sugar (I always use when making tomato sauce, helps with the acidity of the tomatoes)
2 cups dried whole grain penne pasta
2 eggs
3/4 cup Italian breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
1 pound thin chicken breast cutlets (or boneless skinless chicken tenders work)
1 cup grated mozzarella cheese
Parmesan cheese for garnish

1.Heat 1/4 cup olive oil in a large skillet over medium heat. Add the garlic, and saute for a minute. Add red pepper flakes and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil, sugar, and a dash or two of salt.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add Penne pasta, and cook for 8 to 10 minutes, or until al dente. Drain.
3.In a small bowl, whisk eggs with a fork, add chicken breasts, make sure they are coated well with the egg. In another bowl, combine bread crumbs, Parmesan cheese, garlic powder, 1 tsp. salt, and black pepper.
Press chicken breasts into breadcrumb mixture one at a time until completely coated.
4. 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.
5. Remove chicken, and cut into slices (if using chicken tenders you don't need to slice). 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. Toss in a cup of mozzarella cheese. Serve. Garnish each serving with a little grated Parmesan to taste.
Serves 4.

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