Chicken Arrabiata

This storecupboard-friendly recipe is based on the spicy Italian tomato sauce. We’ve added chicken and plump black olives for a balanced weeknight supper.


1 skinless chicken breast fillet (about 150g)
3 tsp olive oil
1 echalion shallot, finely chopped
2 garlic cloves, crushed
½ tsp chilli flakes
1 x 400g tin chopped tomatoes
½ tbsp caster sugar
150g dried spaghetti
handful of basil leaves
50g pitted black olives
30g Parmesan, grated


  1. Put the chicken between two layers of baking paper, then bash with a rolling pin to an even 1-1.5cm thickness. Season with salt and pepper and brush with 1 teaspoon of olive oil.
  2. Heat a frying pan until hot, then cook the chicken over a high heat for about 3-4 minutes on each side, or until golden and cooked through. Transfer to a plate and loosely cover with foil to keep warm.
  3. Heat a further 2 teaspoons oil in the same panand gently cook the shallot for 2-3 minutes until softened. Stir in the garlic and chilli flakes and cook for a further minute.
  4. Tip in the tinned tomatoes and caster sugar with some seasoning. Quarter-fill the tomato tin with water, swirl around and add this to the sauce. Simmer for 8-10 minutes until thickened.
  5. Meanwhile, cook the spaghetti in salted boiling water following pack instructions.
  6. Chop most of the basil and slice the chicken into thin strips. Stir both through the sauce with the olives for the final 2 minutes of simmering time. Check the seasoning to taste. Drain the pasta and combine with the sauce.
  7. Divide between two bowls and scatter over the Parmesan and reserved basil leaves.

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