Chicken arrabbiata pasta
This chicken pasta dish is served in a spicy sauce and is very quick to make, perfect for a mid-week dinner or after a busy day. Any leftover pasta can even be eaten cold the next day for lunch.
Do you have any left over chicken?
If you’re using any left over chicken, this dinner could will be even quicker! Simply cut into bite size chunks and start from step 2.
What goes well alongside this dinner?
I like to serve this with some grated cheese all over the top, with some garlic bread on the side.
Chicken Arrabbiata pasta
Ingredients
- 400 g pasta
- 3 chicken breasts (you can use leftover chicken)
Arrabbiata sauce
- 500 g passatta
- 150 ml water
- 1 tbsp tomato puree
- 1 tbsp oregano
- 1 tsp Asafoetida
- ½ tbsp basil
- ½ tsp dried chilli flakes (if you like it really spicy, add a little more)
- 1 tsp caster sugar
- 1½ tbsp worcester sauce
Instructions
- Preheat the oven to 180℃, place the chicken on a baking tray, cover with foil and cook for around 30-35mins, or until fully cooked. Once cooked, remove from the oven, cut into bite size chunks and set aside. See top tip
- Cook the pasta as per the instructions on the packet. Once cooked, drain and set aside
- To make the sauce, add all the ingredients into a large saucepan and gently simmer for around 10mins.
- Add the chicken and pasta to the sauce, stir and ensuring everything is covered in the sauce and all warmed through.
- Serve immediately with some garlic bread and grated cheese on top.
Top tip
- You can always use any leftover chicken, cut into bite size chunks and start from step 2.