Chicken arrabiata - Italian Main course

Ingredients

  • 2 piece Chicken breast (large, skin removed)
  • 4 tbsp Olive oil
  • 4 clove Garlic (finely chopped)
  • 0.5 bunch Parsley (small bunch, fresh curly or flatleaf, finely chopped, plus extra to serve)
  • 1 tsp chilli flakes
  • 2 can Chopped tomatoes
  • 1 tbsp Granulated sugar
  • 1 tbsp Caster sugar
    Alternative: Granulated sugar
  • 400 g Penne pasta
  • 67 Salt (to taste)
  • 67 Black pepper (freshly ground, to taste)
  • 15 g Parmesan cheese (grated, to serve)

Instructions

  1. Cut the chicken breasts into roughly 2.5cm/1in pieces.

  2. Heat the olive oil in a large frying pan over a medium heat. Add the chicken and fry for 5-8 minutes, or until golden-brown on all sides.

  3. Add the garlic and chilli flakes and cook for a further minute, or until the garlic is fragrant.

  4. Stir in the chopped tomatoes and sugar. Season well with salt and freshly ground black pepper. Bring to a simmer and cook for 20 minutes, or until the sauce has thickened slightly.

  5. Meanwhile, cook the pasta according to the packet instructions. Drain well.

  6. Stir the parsley through the chicken arrabiata sauce. Add the drained pasta and stir well to coat.

  7. Serve immediately, garnished with grated Parmesan and extra parsley, if desired.

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