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AN ADVENTURE IN ITALIAN CUISINE COOKBOOK RECIPES

1 lb skinless, boneless chicken breasts (pounded thin)
½ cup garlic croutons
¼ cup Romano cheese
1 egg
1 tbsp milk
1 6 oz jar roasted red peppers (drained)
1 13 oz chicken broth
2 tsp cornstarch
2½ cups dried pasta (Penne or  rigatoni)
¼ cup olive oil for frying
3 cloves of minced garlic
⅓ cup spaghetti sauce
¼ cup dry white wine
2 tbsp fresh basil
4 tbsp grated  Romano cheese

In a 5 quart covered pot bring 4 quarts of water to a boil.

Put croutons in food processor and process fine into crumbs, put in a bowl and add 2 tablespoons of grated cheese.  Beat egg and milk in another bowl.  Dip chicken in egg and then in the crumb mixture, coating all sides.  Set aside.  Drain the roasted peppers, save liquid.  Add chicken broth to liquid to make ½ cup, add the cornstarch whisking until blended completely and put aside.  Cut the peppers and puree in food processor.

After the water has boiled, add ½ tsp of salt to the water and add the pasta.  Cook
uncovered for 10-12 minutes.  While the pasta is cooking, fry chicken uncovered in hot oil over medium heat until golden on each side approximately 5 minutes total.  Remove from pan.  Add garlic to pan and cook stirring for approximately
1 minute.  Add broth mixture and stir until thickened.  Add spaghetti sauce,
pepper mixture, wine and basil. Pour half of the mixture over the chicken, and cook in oven at 350 degrees, uncovered for 20 minutes.  Add the remainder of the mixture over the cooked pasta.  Sprinkle grated Romano cheese on top. 

Serves 4-6