My Pan Seared Chicken Arrabbiata is a lovely pasta dish made with pan-seared and shredded chicken breast and penne pasta tossed in a spicy tomato sauce.
Traditionally this dish is made with Penne pasta but of course, you can also use any pasta you wish or your favourite pasta for this dish.
SW-Pan Seared Chicken Arrabbiata
Course: Uncategorized4
servings10
minutes30
minutesIngredients
2 medium chicken breasts (roasted and shredded or sliced)
Penne pasta
1 medium Onion (finely diced).
3 medium garlic cloves, (crushed of grated)
1 red/yellow pepper (1 medium onion (finely diced)
sliced)1 red chilli pepper, finely diced (Inc.
seeds)1 tsp oregano
½ tsp sweet paprika
1 tbsp tomato puree
1 tin of chopped tomatoes or sieved tomatoes
1 Knorr chicken stockpot (other brands are also available)
½ tsp salt
½ tsp cracked black pepper
Fry-Light Spray Oil
100ml water
Directions
- Bring a skillet to a medium high heat.
- Spray the chicken breasts with fry-light, season with salt and pepper and sear the chicken breasts for 3-4 minutes on each side or until the chicken has a lovely golden colour all over and is cooked through and has an internal temperature of 780 Celsius.
Remove from heat, cover with cooking foil and set aside. -
Gently sweat-off the onions in fry-light spray oil until soft and starting to become translucent.
Note: If the pan becomes a little dry, loosen off with a little water. - Add the garlic, chilli, oregano, tomato puree, paprika, red/yellow peppers, salt and pepper to the pan, stir well to combine to cook off the spices.
- Shred or slice the chicken breasts and add to the pan. Stir well to combine, add the chopped tomatoes and bring to the boil.
- Add the chicken stockpot, stir through, reduce to a simmer and allow to cook for 5-7 minutes.
- Meanwhile bring a pot of water to the boil, season well with salt and cook your pasta in accordance with the packet instructions.
- Add the pasta to the chicken arrabbiata sauce, toss through to combine ensuring all the pasta is coated with the sauce.
- Serve with some fresh basil leaves and a dusting of parmesan cheese.
