Brooklyn Girl's Penne Arrabiata

Recipe View 2 mins Prepare the Aromatic Base: In a large skillet, heat ¼ cup of olive oil over medium heat. Add the thinly sliced garlic and sauté until fragrant and lightly golden, about 30 seconds. Be careful not to burn the garlic, as it will become bitter. Stir in the red pepper flakes and cook for another minute, allowing their heat to infuse the oil. (Total time: ~2 minutes)

Recipe View 30 mins Craft the Arrabiata Sauce: Pour in the diced tomatoes (with their juices), add the chopped basil, and tomato sauce. Bring the sauce to a simmer, stirring occasionally. Reduce the heat to low and let it simmer gently for at least 20 minutes, or up to 30 minutes, to allow the flavors to meld and deepen. The longer it simmers, the richer the sauce will become. (Total time: 20-30 minutes)

Recipe View 8 mins Cook the Penne Pasta: While the sauce simmers, bring a large pot of generously salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente, about 8 minutes. Reserve about 1 cup of pasta water before draining the pasta. (Total time: ~8 minutes)

Recipe View 10 mins Prepare the Chicken Cutlets: In a shallow bowl, whisk the eggs together with a fork until lightly beaten. In another shallow bowl, combine the panko bread crumbs, garlic powder, salt, and black pepper. Dredge each chicken cutlet in the egg mixture, allowing any excess to drip off. Then, press the cutlet firmly into the breadcrumb mixture, ensuring it's fully coated on both sides. (Total time: ~10 minutes)

Recipe View 10 mins Cook the Chicken Cutlets: Heat the remaining ¼ cup of olive oil in a separate large skillet over medium heat. Once the oil is shimmering, carefully add the breaded chicken cutlets. Cook for about 5 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). (Total time: ~10 minutes)

Recipe View 15 mins Assemble the Dish: Transfer the cooked chicken cutlets to a cutting board and let them rest for a few minutes before slicing them into strips. Stir the sliced chicken into the arrabiata sauce. Simmer for about 10 minutes to allow the chicken to absorb the flavors of the sauce. Add the cooked penne to the sauce and toss to combine. If the sauce seems too thick, add a little of the reserved pasta water to reach your desired consistency. Simmer for another 3 to 5 minutes, allowing the penne to soak up the sauce. (Total time: ~15 minutes)

Recipe View Serve: Serve immediately, garnished with extra fresh basil, if desired. A sprinkle of grated Parmesan cheese is also a welcome addition.