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Homemade Rigatoni Arrabbiata with Chicken photo

Rigatoni Arrabbiata with Chicken

Spicy tomato rigatoni tossed with wilted spinach and seared chicken for a satisfying weeknight meal.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 servings

Equipment

  • Large skillet or frying pan
  • heavy skillet or meat mallet (for flattening chicken)
  • large pot (for pasta)
  • Knife and cutting board
  • Colander
  • Measuring Spoons
  • Wooden Spoon or Spatula

Ingredients
  

  • 1/4 cup extra virgin olive oil
  • 2 teaspoons red pepper flakes adjust to taste
  • 6 cloves garlic crushed or minced
  • 28 oz crushed Italian tomatoes 1 can (800 g)
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 cup baby spinach leaves packed
  • 2 chicken breasts
  • 1 teaspoon salt for seasoning chicken
  • 1/2 teaspoon black pepper for seasoning chicken
  • 2 tablespoons olive oil for searing chicken
  • 1 tablespoon salt for pasta water
  • 10 oz rigatoni
  • fresh parsley for garnish
  • grated parmesan for garnish
  • extra virgin olive oil for drizzle/garnish
  • salt and pepper to taste

Instructions
 

  • Heat 1/4 cup extra virgin olive oil and 2 teaspoons red pepper flakes in a large skillet over medium-low heat and cook gently for about 3 minutes to infuse the oil.
  • Remove the pan from the heat, add the 6 crushed or minced garlic cloves, and stir for about 20 seconds until fragrant.
  • Stir in the 28 oz can of crushed Italian tomatoes, 1 teaspoon sugar, and 1/2 teaspoon salt, then simmer on low for 20 minutes, stirring occasionally.
  • While the sauce simmers, prepare the chicken: pat 2 chicken breasts dry and slice each breast horizontally to make thinner fillets.
  • Cover the fillets with plastic wrap or parchment and gently pound with the base of a heavy skillet or meat mallet until even in thickness.
  • Season the chicken on both sides with 1 teaspoon salt and 1/2 teaspoon black pepper.
  • Heat 2 tablespoons olive oil in a heavy skillet over medium-high until shimmering, then sear the chicken fillets 3–4 minutes per side until golden and cooked through; transfer to a plate and tent with foil.
  • Bring a large pot of water to a boil, add 1 tablespoon salt, and cook 10 oz rigatoni for 1 minute less than the package directions. Reserve 1 cup of the pasta cooking water, then drain.
  • Add the drained pasta to the tomato sauce with 1/4 cup of the reserved pasta water and toss over low heat until the pasta is evenly coated, adding more pasta water if needed to loosen the sauce.
  • Toss in 1 cup packed baby spinach and stir until wilted and combined with the pasta.
  • Adjust seasoning with salt and pepper to taste, slice or place the chicken on top, and serve garnished with fresh parsley, grated parmesan, and a drizzle of extra virgin olive oil.

Notes

  • Adjust red pepper flakes to control spiciness.
  • Reserve pasta water to adjust sauce consistency.
  • Pound chicken to an even thickness for quick, even cooking.
  • Simmer sauce gently to develop flavor.