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Brooklyn Girl's Penne Arrabiata

Brooklyn Girl's Penne Arrabiata

  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Beth V.

Beth V.

One thing I learned in my years living in the Canarsie section of Brooklyn, NY was how to cook a good Italian meal. Here is a recipe I created after having this dish in a restaurant. Enjoy!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

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  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 16.5 g
  • 25%
  • Carbs:
  • 75.3g
  • 24%
  • Protein:
  • 33.6 g
  • 67%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 1034 mg
  • 41%

Based on a 2,000 calorie diet

Directions

  1. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally.
  2. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
  3. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated.
  4. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color.
  5. 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 flavor, then serve.
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Reviews

GOTMLK135
172

GOTMLK135

6/8/2005

This recipe was SCRUMPTIOUS! I did make some alterations though. I took the chicken breast and cut them up in little strips before I breaded and cooked them. I would use only 1 egg and less bread crumbs than the recipe suggests, as you end up throwing a lot away. The flavors in this recipe are so good. It's something that could easily be served at the Macaroni Grill. Enjoy!

MOONNOODLE
98

MOONNOODLE

3/14/2005

This was as good as it was easy. I had started out making the Chicken, Sausage and Zucchini Pasta (on this site) but realized I didn't have any sausage or zucchini! Then I found this recipe and was pleasantly surprised! It had just the right amount of spiciness and I liked that the chicken was crispy. One reviewer suggested using only one egg and I second that - 2 eggs would have been too much. I also just used regular chicken breast (instead of cutlet) and diced it. And I only used about half of the oil called for. Seemed like too much when it was in the pan. Good recipe overall and will make it again when I don't have the ingredients for the Chicken Sausage Pasta!

ADJMCG
95

ADJMCG

4/4/2005

Excellent! Easy, and very VERY tasty. I halved the chili flakes (too spicy for my kids otherwise) and the breadcrumbs (even with just 1 cup, I threw a bunch away). Also, I prefer to serve the chicken 'on top' of the sauce instead of mixed in, to preserve the crispy quality of the breading. YUM!!!

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