ROTELLE ARRABIATA FOR THE SOUP KITCHEN ENJOY DAN:

      ROTELLE ARRABIATA FOR THE SOUP KITCHEN by CHEF DAN:

Serves 30-40

INGREDIENTS:

1/4-cup vegetables oil, divided

4 onions, chopped

12 garlic cloves

1 tablespoon red pepper flakes

1(48 Oz) can diced tomatoes

2 (24 Oz) jars tomato sauce

3 tablespoons EACH dried basil, parsley, oregano, and tarragon

5 cups rotelle pasta

5 eggs

6 cups bread crumbs

1 tablespoon EACH garlic powder, cumin, salt, and black pepper

7 pounds’ breast cutlets, pounded to 1/4-inch thick

DIRECTIONS:

1.   Heat 2 tablespoons oil in a soup pot over medium-heat, when sizzling.

2.   Add onions and sauté for 4 minutes, add garlic and sauté 1 minute.

3.   Sprinkle in red pepper flakes and sauté 1 minutes more.

4.   Pour in tomatoes and tomato sauce.

5.   Add the bail and the next 3 ingredients; simmer for 30 minutes.

6.   Meanwhile bring a pot of salted water to a boil.

7.   Add rotelle pasta and cook per package directions:

8.   Drain set aside.

9.   In a bowl, whisk eggs with a fork.

10.                Place bread crumbs in another bowl; then garlic powder and next 3 ingredients:

11.                Dip cutlets into eggs, then press into the bread crumb mixture.

12.                Heat 2 tablespoons oil in a skillet over medium-heat when sizzling.

13.                Add chicken and fry for 5 minutes per side, or until dark brown.

14.                Remove chicken and cut into bit size pieces.

15.                Toss into the sauce; reduce heat and simmer for 30 minutes.

16.                Stir in pasta and simmer for another 20 minutes.

ENJOY DAN:                                  SHARING LIFE LOVE AND FOOD!!