Ciao a tutti! Hello everyone!
This week, I would like to share with you a deliciously fresh Chicken Arrabbiata recipe which will transport you back to Italia with every mouthful. It’s quick and easy to make, so let’s get started! This recipe will make enough for 2-3 portions.
Ingredients:
- 3 chicken breasts (use 1 per person if making more)
- 6 tbsp olive oil
- Salt and pepper to season
- 1 tbsp butter
- 250g spinach
- 3 red chillies, finely chopped
- 1 cup plum or cherry tomatoes, halved
- 1 onion, diced
- 2 cans chopped tomatoes
- 150g large conchiglie pasta
- Handful fresh basil
- Parmesan, to garnish
- 3 chicken breasts (use 1 per person if making more)
- 6 tbsp olive oil
- Salt and pepper to season
- 1 tbsp butter
- 250g spinach
- 3 red chillies, finely chopped
- 1 cup plum or cherry tomatoes, halved
- 1 onion, diced
- 2 cans chopped tomatoes
- 150g large conchiglie pasta
- Handful fresh basil
- Parmesan, to garnish
Method:
1) Firstly, pre-heat your oven to 230°C. Place your chicken breasts on a baking tray and score the tops. I made about three scores in each which went approximately half way through the breasts. If you hate doing the washing up (like me!), you may also want to line your baking tray with tinfoil. Brush your chicken with the olive oil and season with salt & pepper. Once seasoned, place in the oven to bake for around 30 minutes.
1) Firstly, pre-heat your oven to 230°C. Place your chicken breasts on a baking tray and score the tops. I made about three scores in each which went approximately half way through the breasts. If you hate doing the washing up (like me!), you may also want to line your baking tray with tinfoil. Brush your chicken with the olive oil and season with salt & pepper. Once seasoned, place in the oven to bake for around 30 minutes.
2) In a large saucepan, melt the butter over a low heat before adding your spinach. Stir until wilted, then empty into a bowl and set aside for later.
3) In the same pan, heat your onions over a medium heat. Once soft and translucent, add your chillies and plum tomatoes, cooking for a further 3 minutes.
4) To the pan, add both cans of tomatoes and leave to simmer over a low heat, stirring occasionally. While your sauce is simmering, cook your pasta according to the instructions. I decided to use large conchiglie pasta (shells) as they hold all of the sauce - meaning a perfectly saucy bite for every mouthful.
5) Once the chicken is cooked through, remove from the oven and shred. Then mix it into your fresh sauce, along with the spinach and most of the basil leaves. Once everything is coated in sauce, you’ll be ready to plate up. Either place the sauce on top of the pasta during plating, or mix the pasta into your sauce beforehand.
6) Finish the dish with a couple of fresh basil leaves and a sprinkling of grated parmesan. Buon appetito!
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