Chicken arrabbiata pasta
by Tavolino
A comforting pasta dish that combines the spicy intensity of classic arrabbiata sauce with tender chicken protein, perfect for a tasty family meal.
Ingredients
- Chicken breast 1 unit
- Chicken seasoning 1 pinch
- Short pasta 250 g
- Dried chili peppers 1 tsp
- Garlic 1 clove
- Onion 1 unit
- Fresh basil 5 leaves
- Tomatoes 6 units
- Olive oil 1 tbsp
- Salt 1 pinch
- Pepper 1 pinch
Preparation
- 1
Make a small cross on the skin of the 6 tomatoes and cook them in boiling water for 5 minutes.
- 2
Remove the tomato skins and blend them together with 1 pinch of salt and 1 pinch of pepper.
- 3
Finely chop 1 unit of onion and 1 clove of garlic.
- 4
Heat 1 tbsp of olive oil in a pot and sauté the onion and garlic until soft.
- 5
Pour the tomato purée into the pot. Add 1 tsp of dried chili peppers and 5 leaves of basil.
- 6
Cook the sauce over low heat for 20 minutes.
- 7
Adjust the salt and pepper of the sauce if necessary.
- 8
In another pot, cook 1 chicken breast with 1 pinch of chicken seasoning, salt, and pepper for 25 minutes.
- 9
Remove the chicken from the water and shred it.
- 10
Cook 250 g of short pasta in boiling salted water for 15 minutes until al dente.
- 11
Serve the pasta, cover with the arrabbiata sauce, and add the shredded chicken on top.