| | Directions |
- 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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Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 8
|  | | Ingredients | | - | | 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 egg |
| - | | 1 1/2 cups bread crumbs |
| - | | 1 teaspoon garlic powder |
| - | | 1 teaspoon salt |
| - | | 1/2 teaspoon pepper |
| - | | 1 pound thin chicken breast cutlets |
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