Chicken Scaloppini with Rustic Tomato Olive Spaghetti

Ingredients You Need

• 1-1/2 lbs. multi-grain thin spaghetti

• 3/4 cup olive oil, divided

• 6 large leeks, white and light green parts thinly sliced or 3 cups chopped onion

• 18 cloves garlic, minced

• 5-1/2 lbs. canned diced fire roasted tomatoes, undrained

• 1-1/2 quarts (6 cups) Lindsay® Black Ripe Olives, halved lengthwise

• 1 tablespoon crushed red pepper flakes

• 12 egg whites

• 1-1/2 cups dried Italian seasoned bread crumbs

• 24 (4 oz.) skinless, boneless chicken breast halves, pounded to 1/4-inch thickness

• 1-1/2 cups thinly sliced fresh basil leaves

Cooking Directions

1. Cook spaghetti according to package directions.

2. Heat 1/4 cup of the oil in a large sauté pan over medium heat. Sauté leek and garlic in oil 4 minutes.

3. Add tomatoes, olives and pepper flakes; simmer over medium-low heat 15 minutes or until thickened, stirring occasionally.

4. Meanwhile, beat egg whites with 1/4 cup water in a large shallow dish or pan. Place bread crumbs in another shallow dish or pan. Dip each piece chicken in egg mixture letting excess drip off. Dredge in bread crumbs to coat each side lightly.

5. In batches of four pieces chicken, heat remaining oil in a large skillet or sauté pan over medium heat. Add chicken; sauté 3 to 4 minutes per side or until golden brown and cooked through. Repeat with remaining oil and chicken as needed.

6. For each serving, spoon about 2/3 cup tomato sauce over 2/3 cup drained spaghetti; top with chicken and garnish with basil.