Chicken Arrabiata

This is chicken cooked in a spicy tomato sauce. Arrabiata apparently means 'angry' in Italian (Arrabbiata) and is very tasty.

Ingredients

For 1	Continued...
2 - 3 tbspn olive oil	to taste chilli flakes (optional - see note 1)
1 chicken breast	200 ml passata
as reqd salt	40 gm red pepper (optional)
as reqd black pepper	25 gm flat leaf parsley
10 gm garlic (prepared weight)	80 - 100 gm dried rigatoni or penne pasta (see note 2)
30 gm red chilli (see note 1)	as required parmesan

Preparation

Chop the chicken in approx 1 inch bite-sized pieces and season with salt and pepper.
Finely chop the garlic.
De-seed and finely chop the red chilli.
De-seed and chop the red pepper into approx 1 inch squares..
Remove the thick parsley stalks and chop the leaves.

Cooking

Heat the oil in a suitable pan, over a medium flame, and fry the chicken, stirring regularly, for 5 min.
Add the garlic, red chilli and, optionally add a pinch of chilli flakes to suit your preference and cook, stirring, for 1 min.
Add the passata, red pepper and most of the parsley and slowly simmer, covered, stirring regularly, for 10 min until the pasta has been cooked, adding pasta water as required to maintain the desired sauce consistency.
Start to boil the pasta in salted water for about 10 min (check packet).
When cooked, drain the pasta and add to the sauce, mixing well to coat the pasta with the sauce.

Serving

Serve garnished with the remaining parsley and some grated parmesan.

Notes

(1) The amount of chilli can be adjusted to suit your taste and the 'hotness' of the chilli. The quantity I used was a mild version. Chilli flakes can be used if required to add heat.
(2) The pasta should be cooked in salted, boiling water. The times indicated on most pasta packets is too long for an 'al dente' result and I recommend no more than 10 mins.

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