|Chicken Arrabiata Penne. Nom.|
4 chicken breast cutlets, pounded flat
6-7 large cloves of garlic, chopped
1 bunch of chopped basil
1 tsp of hot sauce
3tbsp chopped cooked bacon
10 sliced grape tomatoes (I use Marzano)
1 can (28 oz) garlic and olive oil diced tomatoes
1 cup crushed tomatoes
1/2 cup red wine
for the coating:
1 cup milk
3 tbsp garlic powder
1 tbsp pepper
12 oz package of penne
Heat some olive oil in a deep pan, but not to smoking. Toss in garlic and sautee until fragrant, about one to two minutes. Add bacon and stir, then add the crushed and diced tomatoes. Let simmer a few minutes and add sliced tomatoes, hot sauce, wine, and basil. Let simmer for a while, adding a little chicken stock if it reduces too much.
Mix the egg and milk together in a shallow bowl and set aside. In a large freezer bag, mix garlic powder, pepper, salt, and flour thoroughly.
Put on a pot of water to boil for the penne (add a generous pinch of salt.) Cook penne, Drain.
In a second pan, heat more oil. Put each cutlet in eggwash and dredge in flour mixture, then brown for 3-5 minutes at medium heat. Remove and place on cutting board. Let rest for 5 minutes, slice, then put into sauce. Remove from heat let sit for a few minutes, then mix with penne in pot.
Garnish with a couple of spinach leaves and enjoy!
Total time: approx. 1hr