Baked Chicken Arrabbiata Recipes

CHICKEN PENNE ARRABBIATA

Chicken Penne Arrabbiata image

Chicken Penne Arrabbiata - the name says it all; "angry" chicken with penne. This penne packs the perfect amount of heat tossed with a red wine, marinara, lots of garlic, and tender pieces of chicken. All of this made in just one pot and 30 minutes!

Provided by Joanna Cismaru

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 pound chicken breasts (boneless and skinless, cut into 1 inch cubes, about 3 breasts)
1 large onion (chopped)
6 cloves garlic (minced)
salt and pepper to taste
1/4 teaspoon red pepper flakes
8 ounce penne (uncooked)
24 ounce marinara sauce (1 jar)
1 cup red wine
2 cups chicken broth (low sodium or no sodium added)
1 teaspoon dried oregano
3 leaves fresh basil (roughly chopped)
Parmesan cheese (for serving (optional))

Steps:

Cook the chicken: Heat the oil in a large skillet over medium-high heat. Add the chicken and until the chicken starts to brown, about 5 minutes. Add the onion and cook for another 3 minutes until it softens and becomes translucent. Stir in the red pepper flakes and garlic and cook for another 30 seconds until aromatic.
Finish the pasta: Add the rest of the ingredients to the pot, including the penne, and stir. Bring everything a boil then reduce the heat to a simmer and cook for 15-20 minutes, stirring occasionally. Add more broth if needed, though mine had enough liquid.
Garnish and serve: Top with basil, parmesan cheese, and serve.

Nutrition Facts : Calories 504 kcal, Carbohydrate 60 g, Protein 37 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 73 mg, Sodium 1069 mg, Fiber 5 g, Sugar 11 g, ServingSize 1 serving

CHICKEN ARRABBIATA

Chicken arrabbiata image

The name means 'angry' - and like the pasta sauce this chicken casserole is intended to pack a punch of heat and spice

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 1h15m

Number Of Ingredients 12

Ingredients

3 tbsp olive oil
2 medium onions, halved and sliced
1 garlic bulb, separated into cloves
2 red chillies, deseeded and sliced
350ml red wine
350ml chicken stock
600g tomato, finely chopped
3 tbsp tomato purée
2 tsp chopped thyme
6 skinless chicken legs
chopped parsley, to serve (optional)
pasta or mash, to serve

Steps:

Heat the olive oil in a large heavybased pan. Add the onions and whole garlic cloves. Fry, stirring frequently, for 10 mins, adding the chillies for the final min.
Pour in the wine, turn up the heat and allow it to bubble for 1 min to cook off the alcohol. Stir in the stock, tomatoes, tomato purée and thyme with some seasoning. Add the chicken legs, pushing them under the liquid, then part-cover the pan and leave to simmer gently for 45 mins.
Remove the lid and cook for a further 15 mins until the chicken is tender and the sauce has reduced a little. Serve scattered with parsley, if you like, and pasta or mash.

Nutrition Facts : Calories 327 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.5 milligram of sodium

BAKED CHICKEN ARRABBIATA

Baked chicken arrabbiata image

Make this easy baked chicken arrabbiata with tomatoes, peppers and spinach for a simple midweek meal, then freeze any leftovers. Serve with pasta

Provided by Esther Clark

Categories Dinner, Main course, Supper

Time 1h15m

Number Of Ingredients 13

Ingredients

1 tbsp oil
4 skin-on chicken legs
1 red onion , sliced
1 red pepper , deseeded and sliced
1 heaped tsp chilli flakes
2 large garlic cloves , crushed
200ml white wine
2 x 400g cans cherry tomatoes
3 oregano sprigs, plus extra to serve
150ml chicken stock
200g fresh spinach
pinch of sugar
300g pasta

Steps:

Heat the oven to 200C/180C fan/gas 6. Heat the oil in a non-stick frying pan over a high heat. Season the chicken and fry, skin-side down, for 5 mins until golden brown. Remove and set aside.
Tip the onion and pepper into the pan and fry for 10 mins until softened. Add the chilli and garlic, and fry for another minute. Pour in the wine, then simmer for a few mins until the liquid is reduced by half. Tip in the tomatoes, oregano, stock, spinach and sugar. Bring to a simmer and cook for 10 mins. Season.
Pour the sauce into a medium roasting tin. Nestle in the chicken and bake for 35-40 mins until cooked through. Meanwhile, cook the pasta following pack instructions. Scatter the extra oregano over the chicken and serve with the pasta.

Nutrition Facts : Calories 589 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 14 grams sugar, Fiber 9 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

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