Chicken Arrabiata
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 2 teaspoons Cayenne Puree
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Cooked pasta of your choice (such as spaghetti or penne)
- Fresh parsley, chopped, for garnish
Instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and diced onion. Cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the diced tomatoes, tomato paste, chicken broth, Cayenne Puree, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a simmer.
5. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and simmer for 10-12 minutes, or until the chicken is heated through and the sauce has thickened slightly.
6. While the chicken is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
7. Serve the Chicken Arrabbiata over cooked pasta, garnished with chopped fresh parsley.
8. Enjoy your flavorful and spicy Chicken Arrabbiata made with Cayenne Puree from La Pepper Exchange!
Feel free to adjust the amount of Cayenne Puree according to your desired level of spiciness. Enjoy your meal!
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 onion, diced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1/2 cup chicken broth
- 2 teaspoons Cayenne Puree
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for extra heat)
- Cooked pasta of your choice (such as spaghetti or penne)
- Fresh parsley, chopped, for garnish
Instructions:
1. Season the chicken breasts with salt and pepper on both sides.
2. In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add the minced garlic and diced onion. Cook for 2-3 minutes, or until the onion is translucent and fragrant.
4. Stir in the diced tomatoes, tomato paste, chicken broth, Cayenne Puree, dried oregano, dried basil, and red pepper flakes (if using). Bring the mixture to a simmer.
5. Return the cooked chicken breasts to the skillet, nestling them into the sauce. Cover the skillet and simmer for 10-12 minutes, or until the chicken is heated through and the sauce has thickened slightly.
6. While the chicken is simmering, cook the pasta according to the package instructions until al dente. Drain the pasta and set aside.
7. Serve the Chicken Arrabbiata over cooked pasta, garnished with chopped fresh parsley.
8. Enjoy your flavorful and spicy Chicken Arrabbiata made with Cayenne Puree from La Pepper Exchange!
Feel free to adjust the amount of Cayenne Puree according to your desired level of spiciness. Enjoy your meal!
