Ingredients
1/2 cup olive oil
6 cloves garlic, sliced
1 teaspoon red pepper flakes
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 (12 ounce) package dried penne pasta
2 eggs
2 cups bread crumbs
1 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1 teaspoon salt
1 teaspoon pepper
1 pound chicken breast
Directions
1. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for 2 minutes. Sprinkle in the red pepper flakes, and saute for one minute. Pour in the diced tomatoes and tomato sauce, and add the basil and simmer for about 20 minutes, stirring occasionally.
2. 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. In another bowl place in bread crumbs and stir in garlic powder, Parmesan cheese, salt, and pepper.
4. Slice chicken into thin strips and dip chicken into the egg, then press into the bread crumbs until completely coated.
5. 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.
6. Place the chicken 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.