I think this is my new, very favorite of all time, pasta dish. It all works so well together and it’s not hard to make. Both Mr. Meat Eater and I agree that this is the bomb! Leftovers are very good the next day, too.
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 tsp red pepper flakes
1 (28 oz) can diced tomatoes with garlic and olive oil (I couldn’t find these so I used garlic and oregano)
1/2 cup tomato paste
1 bunch fresh basil, chopped
1 (12 oz) pkg dried penne
2 cups plain bread crumbs
1 tsp salt
1 tsp pepper
1 pound thin chicken breast cutlets
Heat 1/4 of the olive oil in a large skillet over medium heat and all the garlic; saute for a few minutes. Sprinkle in the red pepper flakes and continue sauteing. Pour in diced tomatoes, tomato sauce, and basil. Simmer for 20 minutes, stirring occasionally.
While sauce is simmering, bring a large pot of water to boil, add penne and cook according to pkg. directions. Drain.
In a small bowl, whisk eggs together. Place bread crumbs on a plate and stir in the garlic powder, salt and pepper. Dip chicken into eggs, then into bread crumb mixture. Heat remaining 1/4 cup olive oil in a large skillet over medium heat and saute breaded cutlets over medium heat until cooked through and no pink remains.
Remove chicken from skillet and cut into slices. Toss the slices into the sauce. Add cooked penne to the chicken and sauce mixture and let it simmer for a few minutes.
Makes 6 servings.