CHICKEN & SPINACH ARRABBIATA

admin
Chef: Asma Kantharia
servings
4

Equipment

  • Knife

  • Chopping board

  • Measuring spoons

  • Wooden spatula

  • Large pan

  • Colander or sieve

  • Large, deep skillet or frying pan/ wok

  • Serving plates

Ingredients

  • 500g wholewheat penne Pasta

  • 250g Tomato passata

  • 2 tablespoons Olive Oil

  • 500g boneless, skinless Chicken breasts or thighs (cut into bite-size pieces)

  • 300g chopped fresh Spinach leaves

  • 30g chopped fresh Basil leaves

  • 2 tablespoons dried Oregano

  • 4 cloves minced Garlic

  • 1 teaspoon Paprika

  • 1 teaspoon dried, red Chilli flakes

  • ¼ teaspoon ground black Pepper

  • ½ teaspoon Salt (to taste)

Instructions

1

To cook your pasta


1. Boil pasta according to package directions.

2. Drain and set aside.
2

To cook the chicken


3. Heat oil in a skillet over medium- high heat.

4. Add basil, oregano and garlic, and allow to braise for 1 minute.

5. Then add chicken pieces, salt, pepper, paprika and chilli flakes to the skillet and mix well.

6. Add passata, and allow to cook for around 10 minutes, stirring from time to time until the chicken is cooked through.

7. Remove from heat, and stir in spinach and cooked pasta so the mixture is evenly distributed.

8. Cover and let the dish stand for 5-10 minutes, until the spinach is just wilted.
3

To serve your Chicken & Spinach Arrabbiata


9. Divide amongst 4 plates, and serve with a leafy salad of your choice.
4

Enjoy. May your food bring good health!