1. 1

   Step 1

   Make a small cross on the skin of the 6 tomatoes and cook them in boiling water for 5 minutes.

   Timer 5 min
2. 2

   Step 2

   Remove the tomato skins and blend them together with 1 pinch of salt and 1 pinch of pepper.

3. 3

   Step 3

   Finely chop 1 unit of onion and 1 clove of garlic.

4. 4

   Step 4

   Heat 1 tbsp of olive oil in a pot and sauté the onion and garlic until soft.

5. 5

   Step 5

   Pour the tomato purée into the pot. Add 1 tsp of dried chili peppers and 5 leaves of basil.

6. 6

   Step 6

   Cook the sauce over low heat for 20 minutes.

   Timer 20 min
7. 7

   Step 7

   Adjust the salt and pepper of the sauce if necessary.

8. 8

   Step 8

   In another pot, cook 1 chicken breast with 1 pinch of chicken seasoning, salt, and pepper for 25 minutes.

   Timer 25 min
9. 9

   Step 9

   Remove the chicken from the water and shred it.

10. 10

    Step 10

    Cook 250 g of short pasta in boiling salted water for 15 minutes until al dente.

    Timer 15 min
11. 11

    Step 11

    Serve the pasta, cover with the arrabbiata sauce, and add the shredded chicken on top.

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