Description
A comforting bowl of Chicken Arrabiata Pasta, featuring tender chicken, zesty tomatoes, and a delightful hint of spice, perfect for autumn.
Ingredients
- 500gpasta (penne or rigatoni work best)
- 2 tablespoonsolive oil
- 500gchicken breast, diced
- 3cloves garlic, minced
- 1can (400g) crushed tomatoes
- 1 teaspoonred pepper flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese (optional)
Instructions
- Cookthe pasta: In a large pot, bring salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Sautéthe chicken: In a large skillet, heat the olive oil over medium-high heat. Add the diced chicken and season with salt and pepper. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes.
- Addgarlic and tomatoes: Stir in the minced garlic and cook for an additional minute until fragrant. Pour in the crushed tomatoes and add the red pepper flakes. Bring the mixture to a simmer and cook for about 10 minutes, allowing the flavors to meld.
- Combinepasta and sauce: Add the cooked pasta to the skillet with the sauce and toss until well combined. If the sauce is too thick, you can add a splash of pasta water to achieve your desired consistency.
- Serve: Garnish with fresh basil and Parmesan cheese before serving.
Notes
For a creamy version, add a splash of heavy cream after combining the pasta with the sauce. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time:15 minutes
- Cook Time:20 minutes
- Category:Main Course
- Method:Stovetop
- Cuisine:Italian