{"id":36155,"date":"2022-09-08T10:42:44","date_gmt":"2022-09-08T15:42:44","guid":{"rendered":"https:\/\/www.slimmingeats.com\/blog\/?p=36155"},"modified":"2023-04-05T10:48:37","modified_gmt":"2023-04-05T15:48:37","slug":"chicken-arrabbiata-pasta","status":"publish","type":"post","link":"https:\/\/www.slimmingeats.com\/blog\/chicken-arrabbiata-pasta","title":{"rendered":"Chicken Arrabbiata Pasta"},"content":{"rendered":"\n
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Chicken Arrabbiata Pasta - the perfect pasta dish for those who like a little bit of heat. Homemade delicious rich tomato sauce with tender seasoned chicken breast pieces all stirred into pasta.<\/p>\n\n\n\n

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Arrabbiata Sauce<\/strong><\/h2>\n\n\n\n

Arrabbiata Sauce is a delicious sauce made with olive oil, garlic, tomatoes and red chilli perfect for those who like a little bit of heat in their meals. <\/p>\n\n\n\n

Perfect served plain over pasta or with some added protein like chicken as in this recipe. <\/p>\n\n\n\n

It's a great sauce for making in advance too and freezing for busy days. <\/p>\n\n\n\n

Fresh or Canned Tomatoes<\/strong><\/h2>\n\n\n\n

I like to use a combination of fresh tomatoes and passata in my arrabbiata sauce. The fresh tomatoes have just such a nice flavour, canned tomatoes can be a little acidic. <\/p>\n\n\n\n

Fresh tomatoes are really easy and quick to peel if you invest in a serrated peeler which is perfect for peeling soft fruits and vegetables. You can also score and blanch in water or if you are rushed for time, just leave the skin on, that little bit of fibre is good for you and won't ruin the sauce. <\/p>\n\n\n\n

However if that's all you have on hand, feel free to swap for canned tomatoes of your choice. Good quality is best, as some cheaper brands can be a little watery and will not yield a very nice result. Canned San Marzano Plum Tomatoes are my favourites to use. <\/p>\n\n\n\n

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Can I use spray oil?<\/strong><\/h2>\n\n\n\n

You will notice I use a little bit of olive oil in this recipe. Pasta sauces are just not the same without a little bit of olive oil added to the sauce. <\/p>\n\n\n\n

By all means use just spray oil if you prefer, but 1 tablespoon of olive oil in a recipe that serves 4 people is not a huge amount of calories. It's add flavour and gives a lovely velvety appearance to the sauce. <\/p>\n\n\n\n

Best Pasta for Arrabbiata<\/strong><\/h2>\n\n\n\n

Most like to use Penne pasta, the tubular pasta is great for sauces, but any pasta will work fine.<\/p>\n\n\n\n

I like to use penne, fusilli or Casarecce (which is what I have used in this recipe)<\/p>\n\n\n\n

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Protein for Arrabbiata<\/strong><\/h2>\n\n\n\n

Although I have used chicken breast in this recipe, prawns (shrimp) are another great option.<\/p>\n\n\n\n

For those who are vegetarian, a meat substitute will work fine or you can use some white beans or chickpeas. Another alternative is to use a pasta made from legumes like chickpea pasta which is becoming very popular now. <\/p>\n\n\n\n

Freezing Arrabbiata Sauce<\/strong><\/h2>\n\n\n\n

If you wish to make a larger batch of the sauce to freeze, I recommend doubling or tripling up the recipe to make a larger amount.<\/p>\n\n\n\n

For best results - freeze just the sauce instead of freezing with the chicken and pasta, as pasta can become a bit stodgy when reheating.<\/p>\n\n\n\n

However if you prefer to freeze complete meals, then you can freeze so long as you are okay with the texture of reheated pasta.<\/p>\n\n\n\n

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Sides for Chicken Arrabbiata<\/strong> Pasta<\/strong><\/h2>\n\n\n\n

I always serve this with a mixed salad, you can opt for any salad items you like. My families favourites are:<\/p>\n\n\n\n