Rigatoni Arrabbiata with Chicken
User Reviews
4.9
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Prep Time
5 mins
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Cook Time
35 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
Description
Rigatoni Arrabbiata with Chicken starts by gently infusing olive oil with red pepper flakes to form the base for a spicy tomato sauce. Garlic is added off heat to preserve its aroma before crushed Italian-style canned tomatoes join the pan. The sauce simmers with added salt and sugar to balance acidity and heat. Meanwhile, chicken breasts are butterflied and pounded to even thickness for even cooking, then seasoned and cooked in olive oil until done. Cooked rigatoni pasta is combined with the sauce, and baby spinach is stirred in just before serving, wilting slightly without losing brightness. Garnishes of fresh parsley and grated Parmesan, plus a drizzle of olive oil and black pepper, complete the dish.
The resulting meal is warm, with distinct spicy tomato flavor complemented by tender chicken and the firm texture of rigatoni. The sauce clings well to the pasta’s ridges, enhancing each bite. Incorporating fresh spinach provides a mild vegetal contrast and boosts color.
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 tomato 28oz/800g can, crushed, Italian style
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 cup baby spinach leaves , packed
For the chicken
- 2 chicken breast
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
For the pasta
- 1 tablespoon salt
- 10 oz rigatoni pasta
- parsley for garnish, fresh
- Parmesan Cheese for garnish, grated
- extra virgin olive oil , for garnish
- salt to taste
- black 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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