Chicken Arrabiata
Italy inspired chicken arrabiata featuring chicken breast. A world classic for one.
Ingredients
- 2 - 3 tbspn olive oil
- to taste chilli flakes (optional - see note 1)
- 1 chicken breast
- 200 ml passata
- as reqd salt
- 40 gm red pepper (optional)
- as reqd black pepper
- 25 gm flat leaf parsley
- 10 gm garlic (prepared weight)
- 80 - 100 gm dried rigatoni or penne pasta (see note 2)
- 30 gm red chilli (see note 1)
- as required parmesan
Method
- 1
Chop the chicken in approx 1 inch bite-sized pieces and season with salt and pepper.
- 2
Finely chop the garlic.
- 3
De-seed and finely chop the red chilli.
- 4
De-seed and chop the red pepper into approx 1 inch squares..
- 5
Remove the thick parsley stalks and chop the leaves.
- 6
Heat the oil in a suitable pan, over a medium flame, and fry the chicken, stirring regularly, for .
- 7
Add the garlic, red chilli and, optionally add a pinch of chilli flakes to suit your preference and cook, stirring, for .
- 8
Add the passata, red pepper and most of the parsley and slowly simmer, covered, stirring regularly, for until the pasta has been cooked, adding pasta water as required to maintain the desired sauce consistency.
- 9
Start to boil the pasta in salted water for about (check packet).
- 10
When cooked, drain the pasta and add to the sauce, mixing well to coat the pasta with the sauce.
- 11
Serve garnished with the remaining parsley and some grated parmesan.