About this recipe:One thing I learnt in my years living in the Canarsie section of Brooklyn, New York, was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!
8 tablespoons olive oil, divided
6 cloves garlic, sliced
1 teaspoon dried red chilli flakes
2 (400g) tins chopped Italian tomatoes
1 bunch fresh basil, chopped
350g dried penne pasta
1 teaspoon garlic granules
1 teaspoon salt
1 teaspoon pepper
450g chicken breast fillets, pounded flat
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Method Prep:20min › Cook:25min › Ready in:45min
Heat 4 tablespoons of the olive oil in a large frying pan over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red chilli flakes, and saute for another minute. Pour in the chopped tomatoes and passata, and add the basil. Simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to the boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir the garlic granules, salt and pepper into the breadcrumbs. Dip chicken into the egg, then press into the breadcrumbs until completely coated.
Heat remaining olive oil in a large frying pan over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown colour.
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 flavour, then serve.