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Hot & Spicy Chicken Arrabiata

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Level: Easy

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Description

CAUTION: Causes a slight fiery, yet delicious, explosion on the taste buds.

Ingredients

  • 2 Tablespoons Olive Oil, For Cooking
  • 2 whole Free Range Chicken Breasts, Skinless And Boneless, Washed And Cut Into Strips
  • ½ whole White Onion, Finely Chopped
  • 5 teaspoons Chopped Red Chilies, Complete With Seeds
  • 2 cloves Fresh Garlic, Minced
  • ¾ pounds, 2-⅛ ounces, weight Chopped Tomatoes
  • 7 ounces, weight Tomato Puree, Double Concentrate
  • 1 teaspoon Frank's Cayenne Pepper Sauce
  • 1 Tablespoon Granulated Sugar
  • Sea Salt and Freshly Ground Black Pepper, To Taste
  • ½ Tablespoons Dried Oregano
  • ½ Tablespoons Dried Sage
  • 1 Tablespoon Freshly Chopped Basil
  • ½ pounds, ⅞ ounces, weight Giant Penne Pasta

Preparation

1. Heat a large stock pot of water. Season water with some salt.

2. In a separate pan, heat 2 tablespoons of olive oil on a medium heat. Place chicken in pan.

3. Once chicken has started to cook and turn white, add the chopped onion and chopped red chilies. Continue to cook for 3-5 minutes. Stir occasionally.

4. Next add the minced garlic and cook for a further 2 minutes. Stir occasionally.

5. Turn heat to low and add chopped tomatoes, tomato puree and Frank’s sauce. Combine well.

6. Add sugar and then some sea salt and black pepper to taste.

7. Next add the dried oregano and sage. Stir to combine.

8. Keep the heat on low and simmer gently to reduce some of the liquid.

9. Add pasta to a now boiling pan of water and cook for 10-12 minutes. This should result in slightly al dente pasta.

10. Add fresh basil to the chicken and sauce. Stir to combine.

11. Drain pasta and then return to stock pot. Pour chicken and sauce onto pasta and combine thoroughly. Divide between two plates and serve.

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