Penne Arrabiata

Made this pasta dish yesterday, and loved it - it's even good without the meat (and I never say that!) or you can sub in grilled chicken/shrimp to avoid breading. It would also go well with extra veggies, esp. zucchini. I use much less penne b/c I like a saucy pasta - as it is, it's not too saucy:

Serves 4

Ingredients:
1/2 cup olive oil, divided
6 cloves garlic, sliced
1 teaspoon red pepper flakes (I use 1 tablespoon, b/c I love the kick!)
1 (28 ounce) can diced tomatoes with garlic and olive oil
1/2 cup tomato sauce
1 bunch fresh basil, chopped
1 tsp garlic powder
1 tsp onion powder
1 (12 ounce) package dried penne pasta
1 egg
2 cups bread crumbs (I use panko for extra crunchiness)
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 pound thin chicken breast tenders

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, garlic powder, and onion powder. Simmer for about 20 minutes, stirring occasionally.
Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain.
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.
Heat remaining olive oil in a large skillet over medium heat. Fry chicken until the coating is a nice dark brown color.
Stir the cooked penne into the sauce, simmer for a few more minutes to soak up the flavor, then serve.