Chicken Arrabbiata Pasta

A simple tomato-based chicken pasta with a gentle warmth, designed to be kidney-friendly while remaining a family favourite.

🔎 Equipment

Large frying pan or sauté pan, saucepan

🥘 Ingredients

• Chicken breast, diced - 150 g
• Penne pasta - 75 g
• Large onion, diced - ¼
• Garlic, crushed - 1 clove
• Red pepper, diced - ½
• Tomato purée - 1½ tsp
• Passata - 100 g
• Reduced-salt chicken stock - 50 ml
• Dried chilli flakes - ¼ tsp
• Olive oil - 1½ tsp
• Freshly ground black pepper - To taste

👨‍🍳 Method

1. Bring a saucepan of water to the boil and cook the pasta according to the packet instructions.
2. Heat the olive oil in a large frying pan over a medium heat.
3. Add the onion and cook for 4–5 minutes until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Add the diced chicken and cook for 5–6 minutes until lightly browned.
6. Add the red pepper and cook for a further 2 minutes.
7. Stir in the tomato purée and chilli flakes and cook for 1 minute.
8. Pour in the passata and reduced-salt chicken stock, then simmer gently for 10–15 minutes until the chicken is cooked through.
9. Drain the pasta and add it to the sauce.
10. Stir everything together and season with freshly ground black pepper if required.
11. Serve immediately.

📊 Nutrition

🥗 Dietary Guide

Source