For those who like some spice in their pasta, this Chicken Penne Arrabbiata won’t disappoint.
Ok say it with me, “ahh ree va der chee” . Haha, moving on! Now that I’ve envisioned everyone reading this and sounding like Aldo Raine on Inglorious Basterds, here’s how to say it. Literally meaning angry, arrabbiata is just spicy enough to have you hot-headed before you reach the meal’s end. This particular version can be ready in under an hour with rather minimal effort (because we’re not making the sauce from scratch).
Chicken Penne Arrabbiata
Ingredients
- 2 tbsp olive oil
- 2 lbs chicken tenders, chopped
- 16 oz penne pasta
- ½ tsp seasoned salt
- ¼ Italian herb blend
- 1/8 tsp black pepper
- 1/8 tsp crushed red pepper
- 1/8 cup Parmesan cheese
- 24 oz Arrabbiata Sauce
- Salt (optional)
Instructions
Pre-heat oven to 400 (set on roast)
Bring water to a boil over medium-high heat. Add 1 tbsp olive oil and a punch of salt (optional) – “Did I say pinch or punch?” – Al Pacino, Donnie Brasco
Add penne and return to a boil.
Cook uncovered for approximately 10 minutes, or per instructions.
While the water is reaching a boil, wash your chicken, pat dry, and chop into small chunks or your preferred size.
Season your chicken with seasoned salt, herbs, and pepper and place in skillet over medium-high heat, cooking for 10-12 minutes or until done. If you time it right, your chicken and penne should be done around the same time.
Drain pasta.
Add chicken and penne to roasting pan, top with Arrabbiata sauce, stir and cover.
Place in oven for approximately 30 minutes.
Remove from oven, top with parmesan and cover.
Let sit long enough for cheese to melt (5 min) and serve.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 691Total Fat: 33gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 74mgSodium: 1950mgCarbohydrates: 63gFiber: 5gSugar: 7gProtein: 35g