Stove top, Frying pan, Bowl, Whisk, Colander
Cook the pasta in boiling water according to package instructions.
Set out small 3 bowls. In the first bowl, crack one egg. Add salt, black pepper & mild chili powder or paprika to taste. Beat with whisk or fork.
Place the flour in second bowl & breadcrumbs in third. Station the bowls in order of flour, egg & bread crumbs.
Thoroughly coat one raw chicken breast in flour on both sides. Then, transfer chicken to the egg bowl & turn over to absorb. Lastly, dredge chicken in bread crumbs on both sides.
Optional: For a crispier coating, dip chicken a second time into the egg & bread crumbs.
Drain the cooked pasta in colander and set aside.
Heat 2 tablespoons of vegetable oil in a pan over medium heat. When the oil starts to glisten, add the chicken breast.
Cook chicken until golden brown on one side. Then use a spatula or fork to turn it over. Cook on other side until chicken is done. Note that cooking times vary depending on chicken breast size. Always cooking 1-2 minutes longer on the first side.
Remove chicken breast from the pan and place on a paper-towel covered plate to rest.
Heat your Italian-spiced tomato sauce or prepared marinara sauce in the same pasta cooking pot. When thoroughly warmed, add the drained pasta & stir until heated.
Cut the breaded chicken into slices & serve over your marinara sauce tossed with pasta. Enjoy!
Optional: Add a garnish of freshly chopped parsley or basil.
Average estimated amount for one serving
On average, one serving of the recipe "Crispy Italian Chicken with Pasta" contains 971 Energy, 44 g of Fat, 91 g of Carbohydrates, 55 g of Protein.