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Creamy chicken arrabbiata pasta recipe

Creamy chicken arrabbiata pasta recipe

2 ratings

Give your midweek pasta some extra zing with Tabasco! This twist on the Italian dish uses a batch of this tomato sauce with chunks of roast chicken and black olives stirred through. Contains 2 of your 5-a-day. See method

  • Serves 4
  • Takes 20 mins
  • 571 calories / serving

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 Original Red Hot Pepper Sauce
  • grated Parmesan, to serve (optional)
  • 10g fresh basil leaves, to garnish

Perfect with:

TabascoOne drop or three? This store cupboard staple adds heat to your midweek meals Tabasco
One drop or three? This store cupboard staple adds heat to your midweek meals
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Each serving contains

  • Energy

    2405kj
    571kcal
    29%
  • Fat

    14g 20%
  • Saturates

    3g 14%
  • Sugars

    11g 12%
  • Salt

    1g 17%

of the reference intake
Carbohydrate 79.7g Protein 27.8g Fibre 7g

Method

  1. 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.

  2. 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 with Tabasco and hidden veggies 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.

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