Recipe by 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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olive oil, divided
red pepper flakes
1 (28 ounce) can
diced tomatoes with garlic and olive oil
fresh basil, chopped
1 (12 ounce) package
dried penne pasta
thin chicken breast cutlets
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!
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!
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!!!
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!!
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.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brooklyn Girl's Penne Arrabiata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 149
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