Friday, May 17, 2013

Recipe: Spicy Chicken Arrabbiata Pasta Bake

The spicy chicken pasta bake- what a canteen staple! This would knock the socks off anything any of the dinner ladies cooked for us at school though! It is just the most delicious thing, it really is. Feel free to make it spicier, by adding chilli flakes and another fresh red chilli- i've only used 2 because as you guys know i'm a bit of a spicy wimp! I have served this with a pea shoot, tomato and red onion salad- a very nice accompaniment.

Spicy Chicken Arrabbiata Pasta Bake (serves 2)
1 tbsp olive oil
20g butter
2 red chillies, diced finely
3 garlic cloves, chopped
1 chicken breast, diced
1 tin chopped tomatoes
100g diced green olives
300ml beef stock
3 tbsp finely chopped parsley
1 tbsp sugar
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
1 bay leaf
Salt and pepper to taste
170g farfalle
50g breadcrumbs
4 tbsp grated parmesan.

1. Preheat the oven to 180C. Fry the chicken, chillies and garlic in the butter and olive oil for 6 minutes. Add all the other ingredients (except pasta, breadcrumbs and parmesan) and cook on a low heat for 30 minutes.
2.Cook the pasta according to the packet instructions. Mix the pasta into the sauce, season to taste, and pour into a baking dish. Top with the breadcrumbs and parmesan, and bake in the oven for 25 minutes. Remove from the oven and serve!

No comments:

Post a Comment