Chicken Arrabiata

April 7, 2016


1/2 lb. penne pasta

2 oz. Tantillo California Extra Virgin Olive Oil

2 garlic cloves, crushed

1/4 white onion, chopped

1 chicken breast

2 roma tomatoes

1 peperoncini, chopped

1 cubanalle pepper, chopped

1 pinch red pepper flakes

Salt & pepper

2 fresh basil leaves, torn


1Cook pasta according to directions on package reserving 1 cup of cooking water and set aside.

2In a pan, heat up Tantillo California Extra Virgin Olive Oil with onions and garlic and cook on low heat for 3 minutes and add in chicken.

3Cook chicken on both sides for 5 minutes and remove from pan.

4Add tomatoes, peperoncini, cubanalle pepper, red pepper flakes, and 1 cup of pasta water.

5Allow sauce to reduce and put chicken back into the pan.

6Coat chicken with sauce, and then toss with pasta.

7Salt and Pepper to taste.

8Serve with basil leaves on top. Buon Appetito!


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