Penne Arrabiata

The Arrabiatia is for SPICY (but oh so tasty)! If you have some sensitive palates in your home, half the red pepper flakes. We like to add more though.

1/2 c olive oil divided
6 cloves garlic, sliced
1 tsp red pepper flakes
1 (28 oz) can diced tomatoes with garlic and olive oil
1/2 c tomato sauce
1 bunch fresh basil, chopped
2 eggs
2 c italian bread crumbs
1 tsp pepper
1 tsp salt
1 tsp garlic powder
1 lb thin chicken breast cutlets
1 (12 oz) package dried penne pasta
1/2 pint heavy cream

1. Heat 1/4 c olive oil in 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. Add the basil. Simmer for 20 minutes and stir occasionally.
2. Meanwhile, bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente. Drain.
3. Wisk eggs in a small bowl. Place bread crumbs on a plate. Add in garlic powder, salt and pepper. Dip chicken into the egg and then press into the bread crumb mixture until completely coated.
4. Heat the remaining olive oil in a large skillet over medium heat. Cook the chicken for about 5 minutes per side or until the coating is a nice dark brown color.
5. Take the sauce off of heat. Stir in heavy cream (I use 1/4 pint). Do not add over heat or the cream may curdle.
6. Remove chicken and cut into thin slices. Add to the sauce and simmer for about 10 minutes. Stir in the cooked penne and allow to simmer a few more minutes to soak up the flavor, then serve.