Chicken arrabbiata
Chicken arrabbiata
Ingredients
For the chicken arrabbiata
- 2 x 170g chicken breasts
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 2 cloves of garlic, finely chopped
- 1 red chilli, finely chopped
- 1 tsp dried oregano
- 1 x 400g tin plum tomatoes
- 1 tbsp tomato purée
- 100ml chicken stock
- 200g spaghetti
- 50g rocket
- Parmesan cheese, to serve
Instructions
- 1
Bash the chicken breasts to an even thickness.
- 2
Heat the olive oil in a large frying pan over a medium heat. Add the chicken and cook for 5-6 minutes each side, or until golden and cooked through. Remove from the pan and set aside.
- 3
Add the onion to the pan and cook for 5 minutes, or until softened. Add the garlic and chilli and cook for 1 minute more.
- 4
Stir in the oregano, plum tomatoes and tomato purée. Bring to a simmer and cook for 10 minutes, stirring occasionally.
- 5
Meanwhile, cook the spaghetti according to the packet instructions.
- 6
Add the chicken stock to the sauce and season to taste. Return the chicken to the pan and simmer for 5 minutes, or until heated through.
- 7
Drain the spaghetti and add it to the pan with the sauce. Toss to coat.
- 8
Serve immediately with rocket and Parmesan cheese.
Nutrition
Per serving (based on 2 servings)
