Sauce Chicken and Pasta
2 Tablespoons oil 4 boneless chicken breasts
1 clove garlic 8 ounces spaghetti
1/4 teaspoon oregano 1 egg
pinch of red pepper flakes 1 Tablespoon flour
28 ounce can crushed tomatoes 1/2 cup Parmesan cheese
1/4 teaspoon sugar 1/2 cup panko bread crumbs
3/4 teaspoon salt 1/2 teaspoon garlic powder
1/2 teaspoon oregano
1/3 cup canola oil
1/2 cup shredded mozzarella cheese
2 Tablespoons fresh basil
For the sauce: heat 1 T. oil until simmering. Add garlic, salt, oregano and red pepper flakes.
Stir in tomatoes and sugar. Bring to boil. Reduce heat to simmer and cover with lid and cook 20 minutes.
Pound each chicken breast to 1/2 inch thick.
Season with salt and pepper and let sit 20 minutes.
Cook pasta according to package directions.
Toss pasta with 3/4 cup pasta sauce. Cover.
Whisk together eggs and flour in shallow dish.
Combine Parmesan, panko, garlic powder, oregano, and 1/4 teaspoon pepper.