DOTTY DISHES

 DINING DESTINATIONS DECOR  

Chicken Arrabbiata Spaghetti

Chicken Arrabbiata Spaghetti

Sometimes a bowl of pasta is all you want for dinner and this Chicken Arrabiata is delicious, quick and easy. It has a good kick, as I feel an Arrabbiata sauce should, but can be made less spicy by reducing the chilli if you prefer. It can be made without chicken for a vegetarian/vegan recipe.

DIFFICULTY: 2/5

Serves 2

  • 2 Chicken Breasts
  • 1-2 Red Chillies (with seeds if you like it extra spicy)
  • 2 Cloves of Garlic
  • 1tbsp Tomato Puree
  • ยฝ tin of Chopped Tomatoes
  • Zest and juice of ยฝ a Lemon
  • 1tsp Paprika 
  • 1tsp Oregano
  • 1tbsp Olive Oil
  • 120g dried Wholewheat Spaghetti
  • Handful of fresh Basil leaves
  • Salt & Pepper

Takes 5minutes to prepare and 10minutes to cook on the hob.

  1. Slice the chicken breasts into strips. Crush the garlic cloves and finely chop the chilli. Put a kettle of water onto boil.
  2. Heat the olive oil in a non-stick frying pan and when itโ€™s hot, add the chicken breasts. Once starting to colour, put the spaghetti on to cook in a large pan of boiling water.
  3. Add the chilli and garlic to the chicken and stir everything around. Cook for a couple of minutes and then add the lemon zest, tomato puree, paprika, oregano and chopped tomatoes. Season to taste with salt and pepper and then bring the sauce to a simmer.
  4. Drain the spaghetti and then add to the pan of sauce with the lemon juice, coating the spaghetti in the sauce.
  5. Serve with the fresh basil and a grating of parmesan.
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