Rigatoni Arrabbiata with Chicken
User Reviews
4.9
213 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
40 mins
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Servings
4
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Calories
592 kcal
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Course
Main Course
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Cuisine
Italian
Rigatoni Arrabbiata with Chicken
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This Rigatoni Arrabbiata with Chicken takes a classic spicy Italian pasta dish and adds juicy, succulent chicken breasts. It is so easy to make! The rich tomato sauce has a daring kick of red pepper flakes to give the sauce a fiery punch. This recipe is perfect for those nights when you want to cook something quick and easy! It is ready to savor in under 45 minutes and only needs a side salad to make it a complete meal.
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Ingredients
For the sauce
- ¼ cup extra virgin olive oil
- 2 teaspoons red pepper flakes , adjust to taste
- 6 cloves garlic , crushed/minced
- 1 can crushed Italian tomatoes 28oz/800g can
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup baby spinach leaves , packed
For the chicken
- 2 chicken breasts
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the pasta
- 1 tablespoon salt
- 10 oz rigatoni
- fresh parsley , for garnish
- grated parmesan , for garnish
- extra virgin olive oil , for garnish
- salt and pepper , to taste
Instructions
For the sauce
- Pour the extra virgin olive oil into a large pan, add the red pepper flakes, and place over medium-low heat. Cook gently for 3 minutes.¼ cup / 60 ml extra virgin olive oil2 teaspoons red pepper flakes
- Remove the pan from the heat and add the garlic. Stir in the oil for 20 seconds, then add the canned crushed tomatoes.6 cloves garlic1 can crushed Italian tomatoes
- Add salt and sugar.1 teaspoon sugar½ teaspoon salt
- Cook the tomatoes on low heat for 20 minutes.
While the sauce is cooking, fillet and cook the chicken.
- Place the chicken breasts on a chopping board and pat them dry with some kitchen paper.2 chicken breasts
- Take a long sharp knife and, holding it parallel to the chopping board, carefully cut through the middle of the chicken breast to create two fillets.
- Cover the fillets with some plastic wrap or parchment paper, use the base of a heavy skillet or a meat mallet, and gently bash the plumper ends until the fillet is an even thickness.
- Season the chicken with salt and pepper.1 teaspoon salt½ teaspoon black pepper
- Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the chicken fillets to the pan.2 tbsp olive oil
- Cook chicken for 3-4 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
Cook your pasta
- Bring a large pan of water to a boil and add your salt. Add the pasta and cook for 1 minute less than the packet suggests.1 tbsp salt10 oz / 280 g rigatoni
- Reserve a cup of the pasta cooking water, then drain the pasta.
- Add the pasta to the sauce and ¼ cup of the reserved cooking water.
- Turn the pasta over in the sauce so it's completely coated. Cook for a minute over low heat, adding extra pasta water if the sauce gets too dry.
- Add the baby spinach and toss through the pasta to wilt it.1 cup / 30 g baby spinach leaves
- Test the seasoning, top with the chicken, and then serve with fresh parsley, freshly grated parmesan, and a drizzle of EVOO. salt and pepper fresh parsley grated parmesan extra virgin olive oil
Nutrition Information
Show Details
Calories
592kcal
(30%)
Carbohydrates
56g
(19%)
Protein
34g
(68%)
Fat
25g
(38%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
3g
Monounsaturated Fat
16g
Trans Fat
0.01g
Cholesterol
72mg
(24%)
Sodium
2813mg
(117%)
Potassium
661mg
(19%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1050IU
(21%)
Vitamin C
5mg
(6%)
Calcium
43mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 592 kcal
% Daily Value*
| Calories | 592kcal | 30% |
| Carbohydrates | 56g | 19% |
| Protein | 34g | 68% |
| Fat | 25g | 38% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72mg | 24% |
| Sodium | 2813mg | 117% |
| Potassium | 661mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1050IU | 21% |
| Vitamin C | 5mg | 6% |
| Calcium | 43mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
213 reviews
Excellent
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