Name: Fusilloni Arrabiata
Ingredients: 1/2 cup Tantillo California Extra Virgin Olive Oil, divided; 6 cloves garlic, sliced; 1 teaspoon red pepper flakes; 1 (28 ounce) can diced tomatoes with garlic and olive oil; 1/2 cup Tantillo Marinara; 1 bunch fresh basil, chopped; 1 package Tantillo Artisanal Fusilloni Pasta; 2 eggs; 2 cups bread crumbs; 1 teaspoon garlic powder; 1 teaspoon salt; 1 teaspoon pepper; 1 pound thin chicken breast cutlets

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1/2 cup Tantillo California Extra Virgin Olive Oil, divided

6 cloves garlic, sliced

1 teaspoon red pepper flakes

1 (28 ounce) can diced tomatoes with garlic and olive oil

1/2 cup Tantillo Marinara

1 bunch fresh basil, chopped

1 package Tantillo Artisanal Fusilloni Pasta

2 eggs

2 cups bread crumbs

1 teaspoon garlic powder

1 teaspoon salt

1 teaspoon pepper

1 pound thin chicken breast cutlets

Heat 1/4 cup of Tantillo California Extra Virgin Olive Oil in a large skillet over medium heat.

Add garlic and sauté for a few minutes. Sprinkle in red pepper flakes and sauté for another minute.

Pour in diced tomatoes, Tantillo Marinara and add basil. Simmer for about 20 minutes, stirring occasionally.

In a small bowl, whisk eggs with a fork. Place breadcrumbs in a separate bowl. Stir garlic powder, salt and pepper into the breadcrumbs.

Dip chicken into whisked eggs, then press into breadcrumbs until completely coated. Heat remaining 1/4 cup of extra virgin 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. Remove chicken and cut into slices. Place cooked chicken slices into the sauce and simmer for about 10 minutes.

Meanwhile, bring a large pot of salted water to a boil. Cook Fusilloni until it becomes al dente, about 7-8 minutes.

Drain. Stir the cooked pasta into sauce and simmer for a few more minutes to soak up the flavor. Garnish and serve.

Ingredients