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SW-Pan Seared Chicken Arrabbiata

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

Recipe by sdwalkerCourse: Uncategorized
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes

Ingredients:

  • 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

Method:

  • 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.

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