Brooklyn Girl's Penne Arrabiata Recipe -
Brooklyn Girl's Penne Arrabiata Recipe
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Brooklyn Girl's Penne Arrabbiata
See how to make breaded chicken cutlets in a rich tomato sauce. See more
  • READY IN 45 mins

Brooklyn Girl's Penne Arrabiata

Recipe by  

"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 Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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 More Reviews

Most Helpful Positive Review
Jun 08, 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!

Most Helpful Critical Review
Jan 04, 2012

Just ok.

Mar 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!

Apr 04, 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!!!

Mar 30, 2008

I LOVE this recipe! I've made it numerous times, and each time it turns out great. If I'm in a hurry, I skip the chicken and just make the sauce and serve it over penne. I've made this for guests many times, and each time it gets rave reviews!!

Mar 24, 2008

Love it. This is so good. I did however forget to thaw some chicken for this but discovered that I had the Tyson breaded chicken breast fillets and used those instead. Didn't make any difference at all because it was still delicious and all I had to do was throw them in the oven while the pasta and the sauce cooked. Can't wait to have the leftovers for lunch tommorow.

Oct 03, 2011

So easy and so good! I did however cut way back on the oil using only a few Tbsp. to sautee the garlic. And, if you are not used to "hot and spicy" cut back on the red pepper flakes - I used 1/2 tsp. and that was plenty hot for me. I also added two 8 oz. can of tomato sauce vs. 1/2 cup and let it simmer until it thickened up. I served it with sweet Italian sausage instead of the chicken (personal preference) and topped it with some shredded Parmesan. Great dish!

Apr 05, 2008

This was a very good recipe. It had the right blends of flavor and the pepper flakes added a little heat to it. This is a keeper. The leftovers were also very good.


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  • Calories
  • 588 kcal
  • 29%
  • Carbohydrates
  • 75.3 g
  • 24%
  • Cholesterol
  • 108 mg
  • 36%
  • Fat
  • 16.5 g
  • 25%
  • Fiber
  • 5.5 g
  • 22%
  • Protein
  • 33.6 g
  • 67%
  • Sodium
  • 1034 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Beth V.
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