Arrabiata

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For some reason I never order Arrabiata when I go out to eat but I quite enjoy making it at home. It’s an especially good choice when I have a pack of bacon in the fridge that needs using up. And if I happen to have my back-up ready roast chicken in the fridge it’s actually a pretty speedy meal. For some reason I always add mushrooms, I guess it breaks up the meatiness a little. I know it’s traditionally meant to be made with penne but I vary the pasta depending on my mood, but to be honest the penne tastes the best! 
 
Pasta Arrabiata
(Serves 2 | total prep and cooking time 40 mins)
 

 

Ingredients 
– 150 g or 6 handfuls of pasta 
– 1 onion – diced 
– 3 cloves of garlic – finely chopped 
– 1/2 chilli – finely chopped 
– 3 tomatoes – chopped
– 150-200g mushrooms – sliced
– 4 rashers of bacon
– 1 chicken breast fillet
– basil or other Italian herbs – frozen, fresh or dried
– black pepper
– 150ml vegetable or chicken stock 
 
Method
– cut the chicken breast into small pieces and fry in a little oil until sealed all over. Set aside
– heat a little more oil and cook the bacon. Once cooked remove any fat and cut into small pieces
– heat some more oil and fry the onion, garlic and chilli 
– add the mushrooms and cook for a few moments 
– add the tomatoes 
– return the chicken an bacon to the pan and stir well
– add the herbs and the stock and simmer for 10-15 mins until the chicken in cooked through.
– turn up the heat until any excess liquid has evaporated
– meanwhile cook pasta according to intstrictions
– once cooked, drain the pasta and stir into the Arrabiata sauce
– top with fresh black pepper
 

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