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Chicken Arrabiata

Yields1 Serving

Pasta With A Kick Arq

 1/2 lb. Tantillo Artisanal Cochiglioni
 2oz. Tantillo Premier Extra Virgin Olive Oil
 2 garlic cloves, peeled and crushed
 1/4 white onion, peeled and chopped
 10oz. chicken breast, sliced
 ½ can Tantillo California Diced Tomatoes
 1 peperoncini pepper, stemmed and chopped
 1 cubanalle pepper, stemmed and chopped
 1 pinch red pepper flakes
 Salt and pepper to taste
 2 tablespoons fresh basil leaves, chopped or torn
 Want an even faster prep tip? Instead of making sauce from scratch, use Tantillo Imported Italian Arrabbiata Pasta Sauce! Simply add the sauce to the pan after cooking the chicken, season to taste with salt and pepper, stir in a little pasta water, and garnish with basil. You’d never tell it wasn’t homemade!

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


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


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


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


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


Coat chicken with sauce, then toss with pasta.


Salt and Pepper to taste.


Serve with basil leaves on top. Buon Appetito!