Pairs well with Chicken Penne Arrabiata
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Chicken Penne Arrabiata
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A bold and spicy Italian pasta dish featuring penne pasta cooked in a tangy tomato sauce with garlic, olive oil, red chili flakes, fresh herbs, and tender chicken breast pieces.
00:15:00 total
Serves 2
medium
Main Various
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Ingredients
- olive oil - 2 tablespoons (for sautéing and finishing)
- garlic - 2 cloves (minced)
- boneless chicken breast - 200 grams (cut into tender pieces)
- red chili flakes - 1 teaspoon (adjust to taste for spiciness)
- tomato concasse - 1 cup (fresh peeled and chopped tomatoes)
- tomato puree - 1/4 cup (for texture and richness)
- fresh basil - 1/4 cup (chopped)
- thyme - 1 teaspoon (fresh or dried)
- penne pasta - 200 grams (flat pasta works well)
- water - 1/4 cup (to keep pasta moist while cooking in sauce)
- black pepper - to taste (freshly ground)
- cheese - 2 tablespoons (for topping, e.g., Parmesan)
- olives - watch the video to see (for garnish)
Instructions
- Prepare the base: Heat olive oil in a pan. Add minced garlic and sauté until fragrant.
- Cook chicken: Add boneless chicken breast pieces to the pan and sauté until slightly cooked.
- Add chili flakes: Sprinkle red chili flakes into the pan to infuse the oil and chicken with spiciness.
- Add tomatoes: Add tomato concasse and tomato puree to the pan. Cook until tomatoes are well blended and sauce thickens.
- Add herbs: Add fresh basil and thyme to the sauce. Stir and cook until chicken is almost done.
- Cook pasta in sauce: Add penne pasta to the sauce. Pour a little water to keep the pasta moist and allow it to cook in the sauce to absorb flavors.
- Season and finish: Season with freshly ground black pepper. Add a drizzle of olive oil for aroma and finish cooking the pasta.
- Serve: Plate the pasta. Top with cheese, a drizzle of olive oil, fresh basil, and olives as garnish.
