penne arrabiata

So the temperature finally seemed to drop last night. Either that, or I'm just completely used to 90+ degree heat...which is just sad. In any event, I got back to making meals that take more than 5 minutes - but not much more, so don't worry. I went for an old favorite - penne arrabiata. This is a pretty simple pasta dish that really packs a punch. If you like your pasta with a kick, this one's for you. Here's what you'll need:

• 1 lb. thin chicken
• 1 garlic clove, minced
• 2 tablespoons olive oil, divided
• 1 bunch fresh basil, chopped
• 1 cup breadcrumbs
• 1 egg
• 1 cup (small can) tomato sauce
• Salt/pepper
• 1 (28oz) can diced tomatoes
• Red pepper flakes
• 1/2 lb. penne

Heat 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. 
While that's going on, cook the penne until al dente, then drain and add to the sauce and simmer as well.

Egg, breadcrumb and fry the chicken in olive oil until browned, about 5-10 minutes depending on the size of your chicken. I like to cut it into small strips when done and toss with the sauce and penne before serving. However if you'd really like to preserve the crispy breading, serve the chicken on top of the pasta. No matter how you serve it, it's going to be simply awesome.

Bon chappétit!