One-Pan Chicken Arrabbiata Pasta
4 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive Oil
- 1 Onion (peeled and chopped)
- 3 Garlic Cloves (peeled and chopped)
- 3 Chicken Breasts (cut into bitesize pieces)
- Β½ tsp Red Pepper Flakes
- ΒΌ tsp Chilli Flakes
- 1 tsp Oregano
- Β½ tsp Worcestershire Sauce
- 600 g Passata
- 600 ml Chicken Stock
- 300 g Penne Pasta
- 125 g Mozzarella (torn)
- 100 g Parmesan (grated)
- Small handful of Basil leaves
Method
- Heat the oil in the shallow casserole and fry the onion and garlic for a few minutes until soft.
- Add the chicken breast pieces and cook for another couple of minutes until they lose their pinkness (they don't need to be completely cooked through at this point).
- Add in all the other ingredients except for the basil, mozzarella and Parmesan and simmer on a low heat for 25 minutes. Stir occasionally.
- Serve with the fresh basil leaves, mozzarella and grated Parmesan. Season with salt and pepper.