Photo of Chicken arrabiata by WW

Chicken arrabiata

0 - 8
PersonalPoints™ per serving
Total Time
35 min
15 min
20 min
A popular Italian pasta dish with a spicy tomato sauce – add more dried chilli if you like it hotter!


Chicken breast, skinless, raw

300 g, finely sliced

Lemon Juice, Fresh

10 ml


½ zest(s) of 1


1 clove(s), crushed

Basil, fresh

25 g, shredded

Wholewheat Pasta, dry

300 g

Calorie controlled cooking spray

4 spray(s)


1 large


3 clove(s), chopped

Chilli flakes

1½ pinch


250 g, chopped

Tomato Purèe

1 teaspoons, level


  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.