This delicious spicy chicken and pasta recipe packs a punch using passata with peppers & chilli and only takes 15 minutes to make.
Chicken Arrabbiata
Cooking Time
15 minutes
Servings
4
Method:
- Heat the Napolina Olive Oil in a large frying pan over a medium heat.
- Season the diced chicken with salt and black pepper, then add to the pan. Cook for 5 minutes, stirring occasionally, until lightly browned.
- Add the sliced red pepper, garlic and chilli to the pan. Cook for 3 to 4 minutes until the pepper begins to soften.
- Pour in the Napolina Passata and stir through the chopped parsley. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly.
- Meanwhile, cook the Napolina Penne Pasta in a large pan of boiling salted water according to the pack instructions until al dente.
- Drain the pasta and return it to the pan. Add the Chicken Arrabbiata sauce and toss well until evenly coated.
- Serve immediately, garnished with extra parsley and grated Parmesan cheese.
Ingredients
- 6 tbsp Napolina Olive Oil
- 2 garlic cloves, peeled and finely chopped
- 1 medium hot red chilli, deseeded and finely chopped
- 1 large red bell pepper, sliced
- 1 x 500g carton Napolina Passata
- 400g skinless chicken breast, diced
- 3 tbsp fresh flat-leaf parsley, chopped, plus extra to serve
- 500g Napolina Penne Pasta
- Parmigianno reggiano to serve
- Salt and black pepper, to season
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