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Creamy chicken arrabbiata pasta recipe
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Try something new for pasta night. This twist on the Italian dish uses our batch-cook tomato sauce with chunks of roast chicken and black olives stirred through. Contains 2 of your 5-a-day. See method
Ingredients
- 400g pasta
- 700g homemade tomato sauce
- 245g pack 2 ready to eat roast chicken breast fillets, sliced into 1cm thick slices
- 100g pitted black olives
- 2 tbsp cream (optional)
- a few drops of Tabasco
- grated Parmesan, to serve (optional)
- 10g fresh basil leaves, to garnish
Each serving contains
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Energy
2405kj
571kcal
29%
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Fat
14g
20%
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Saturates
3g
14%
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Sugars
11g
12%
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Salt
1g
17%
of the reference intake
Carbohydrate 79.7g
Protein 27.8g
Fibre 7g
Method
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Bring a large pot of water to a rolling boil. Cook the pasta according to packet instructions until just al dente. Bring the tomato sauce to a simmer. Stir the chicken, olives and cream, if using, into the tomato sauce and simmer for 5 mins.
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Drain the pasta and immediately toss into the sauce. Take off the heat and allow it to sit for a few mins. Serve in bowls with a few drops of Tabasco sauce on each one. Top with Parmesan and torn basil.
Tip: Penne or rigatoni are good pasta shapes for this sauce.
Get batch cooking: Our homemade tomato sauce recipe is a great freezer staple. One batch is enough to make this chicken arrabbiata pasta recipe, plus this spicy sausage pizza and this vegetarian chilli.