1 Heat 3 Tbsp canola oil in a large non-stick saute pan2 Spread breadcrumbs onto a large plate3 Dip chicken cutlets in breadcrumbs, egg and breadcrumbs again. Saute in hot oil until lightly browned on each side. Drain on paper towels. Add additional oil to pan as needed. 4 While chicken is cooking, combine stewed tomatoes, tomatoe paste, wine, sugar and herbs in a large sauce pan. Simmer for 25 minutes, stirring and smashing tomatoes continuously.5 Add zucchini and mushrooms to sauce and cook another 15 minutes. Sauce should be slightly thickened .6 Heat a large pot of salted water to a boil. Cook farfale for 8 minutes or until al dente. Drain and toss with 1 Tbsp olive oil, and salt and pepper to taste.7 To serve, place chicken breasts on a large serving platter. Spoon sauce over tops.8 To plate, place a mound of farfale on each plate. Top with one chicken breast . Serve extra sauce on the side.