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Photo of Chicken arrabiata by WW

Chicken arrabiata

7
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy
A popular Italian pasta dish with a spicy tomato sauce – add more dried chilli if you like it hotter!

Ingredients

Chicken breast, skinless, raw

300 g, finely sliced

Lemon Juice, Fresh

10 ml

Lemon

½ zest(s) of 1

Garlic

1 clove(s), crushed

Basil, fresh

25 g, shredded

Wholewheat Pasta, dry

300 g

Calorie controlled cooking spray

4 spray(s)

Onion

1 large

Garlic

3 clove(s), chopped

Chilli flakes

1½ pinch

Tomato

250 g, chopped

Tomato Purèe

1 teaspoon(s), level

Instructions

  1. Combine the chicken, lemon zest and juice, crushed garlic and half of the basil in a small bowl. Season well and set to one side to marinate.
  2. Cook the pasta to pack instructions until al dente. Drain and keep warm.
  3. Heat a large nonstick frying pan over a medium-high heat and mist with cooking spray. Cook the chicken for 5 minutes, until cooked through. Remove from the pan and set aside.
  4. To make the sauce, mist the pan with a little more cooking spray, add the onion and cook for 5 minutes, adding water to prevent it burning if necessary. Add the garlic and chilli and cook for 2 minutes, then add the tomatoes, the tomato purée and 150ml water. Bring to the boil and then simmer for 5 minutes.
  5. Add the cooked chicken and pasta to the sauce, season to taste and leave to heat through for 2–3 minutes. Scatter over the remaining basil to serve.

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