Chicken Penne Arrabbiata

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Instructions

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1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and grate the carrots. Peel and finely slice the shallots. Peel and mince the garlic cloves. Pick the basil leaves and finely chop half of them.

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2 Start sauce

Heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 5 min. Add the garlic, tomato paste, carrots, oregano and chilli flakes (spicy!) and cook for 1 min further. Add the chopped tomatoes, cherry tomatoes, chopped basil, stock cube, measured water, vinegar and honey. Bring to a simmer, cover and cook for 10 min.

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3 Cook pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

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4 Cook chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. 

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5 Blitz sauce

Using a handheld blender, blitz the sauce until smooth. Season with salt and pepper.

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6 Serve

Slice the chicken breasts. Stir the drained pasta through the Arrabbiata sauce and divide among bowls. Top with the chicken slices and garnish with Grana padano and the remaining basil leaves.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

'Arrabbiata' means 'angry' in Italian, and refers to the spiciness of the sauce. We've made this one milder and kid-friendly!

Cooking Time: 30 min

Equipment Required: Blender, Rolling pin

Cals 873 · Prot 63 · Carbs 117 · Fat 15

Ingredients

Number of people

Pasta

Chicken breast 300 Grams
Carrot 1 Piece
Shallots 1 Piece
Garlic cloves 2 Pieces
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Dried oregano 2 Grams
Chilli flakes 2 Grams
Chopped tomatoes 400 Grams
Cherry tomatoes 150 Grams
Vegetable stock cube 1 Piece
Water 100 ML
Red vinegar 15 ML
Honey 20 Grams
Penne 250 Grams
Black pepper 0.5 Tsp

To serve

Grana padano 60 Grams

'Arrabbiata' means 'angry' in Italian, and refers to the spiciness of the sauce. We've made this one milder and kid-friendly!

Cooking Time: 30 min

Equipment Required: Blender, Rolling pin

Cals 873 · Prot 63 · Carbs 117 · Fat 15

Instructions

photo

1 Prep

Wrap the chicken breasts in cling film and place them on a chopping board. Using a rolling pin, bash the chicken breasts until halved in thickness. Peel and grate the carrots. Peel and finely slice the shallots. Peel and mince the garlic cloves. Pick the basil leaves and finely chop half of them.

photo

2 Start sauce

Heat a large saucepan over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and cook for 5 min. Add the garlic, tomato paste, carrots, oregano and chilli flakes (spicy!) and cook for 1 min further. Add the chopped tomatoes, cherry tomatoes, chopped basil, stock cube, measured water, vinegar and honey. Bring to a simmer, cover and cook for 10 min.

photo

3 Cook pasta

Meanwhile, bring a large pot of salted water to the boil. Once boiling, add the pasta and cook for 8-10 min until 'al dente' or cooked to your liking. Drain.

photo

4 Cook chicken

Meanwhile, heat a non-stick pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken breasts with a pinch of salt and cook for 5-7 min on either side until golden and cooked through. 

photo

5 Blitz sauce

Using a handheld blender, blitz the sauce until smooth. Season with salt and pepper.

photo

6 Serve

Slice the chicken breasts. Stir the drained pasta through the Arrabbiata sauce and divide among bowls. Top with the chicken slices and garnish with Grana padano and the remaining basil leaves.

Tips for fussy eaters

Can't handle the heat? Go easy on the chilli!

Pro tip

To check if the chicken is cooked, insert a knife into the meat - if the juices run clear, it's ready!

Ingredients

Number of people

Pasta

Chicken breast 300 Grams
Carrot 1 Piece
Shallots 1 Piece
Garlic cloves 2 Pieces
Fresh basil 15 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Tomato paste 30 Grams
Dried oregano 2 Grams
Chilli flakes 2 Grams
Chopped tomatoes 400 Grams
Cherry tomatoes 150 Grams
Vegetable stock cube 1 Piece
Water 100 ML
Red vinegar 15 ML
Honey 20 Grams
Penne 250 Grams
Black pepper 0.5 Tsp

To serve

Grana padano 60 Grams
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