Gino D'Acampo

Chicken Arrabbiata

Serves 4


– 6 tablespoons Napolina Olive Oil
– 400g Napolina Bronze Die Penne Rigate
– 2 x 390g cartons Napolina Passata with Peppers and Chilli
– 2 garlic cloves, peeled and chopped
– 1 medium red chilli, deseeded and finely chopped
– 400g skinless chicken breasts
– Handful of chopped flat leaf parsley
– Parmesan cheese to serve


Heat the oil in a large frying pan over a medium heat

Dice 400g chicken breasts, season with salt and pepper and add to the pan. Cook for 5 mins until browned

Chop garlic and chilli and add to the pan. Fry for another minute, stirring everything together

Pour in the passata with peppers and chilli as well as chopped parsley, stir well and simmer gently uncovered for 10 minutes, stirring every couple of minutes

Meanwhile cook the a large pan of boiling, salted water until al dente. Drain and tip the pasta back into the same pan

Add the sauce to the pasta and stir everything together

Serve immediately, sprinkled with chopped parsley and grated Parmesan

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