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The word “arrabbiata” in Spanish means angry, and this sauce is meant to make your mouth burn. That was my goal at least, as I’ve been trying to kick a wicked sore throat for days and have a very unscientific theory that spicy foods will heal the hurt.
This sauce turned out GREAT, and earned happy sighs and compliments from my fiancé as well. It’s spicy but not overboard, easy but layered in flavor. I’m making this again with shrimp!
- 2 TBS olive oil
- 6 boneless chicken thighs or 3 breasts
- Salt & pepper
- 1 TBS minced garlic
- 1/2 diced red onion
- 1 (24 oz.) marinara sauce
- 4 tomatoes, roughly chopped or 1 (15 oz) can diced tomatoes
- 1 tsp dried basil
- 1/2 tsp crushed red pepper (or more to taste)
- 3/4 cup chicken broth
- 1/2 tsp cayenne or chili powder
- 12 oz. pasta for serving
- Goat cheese (optional)
- Season the chicken thighs with a pinch of salt, pepper and cayenne.
- Heat the olive oil in a large skillet over medium heat. When the oil is hot, add the chicken. Brown the chicken on both sides (5-7 minutes each side), then remove the chicken from the skillet.
- After the chicken is removed from the skillet, add the onion and minced garlic to the pan, loosening the browned bits. Sauté briefly until onion and garlic are soft.
- Add marinara sauce, tomatoes with juices, basil, crushed red pepper, and chicken broth to the skillet. Stir to combine.
- Return the chicken to the skillet with the sauce, and spoon some sauce over top of each piece. Allow the sauce to come to a simmer. Taste it and adjust the heat and salt. Simmer the chicken in the sauce for 30 minutes, turning the chicken over half way through to make sure both sides receive adequate heat and sauce.
- Serve the chicken and sauce over cooked pasta. Top with goat cheese.
Adapted from Budget Bytes.
P.S. Don’t serve this over brown rice pasta. They’re lying. It’s not the same as normal pasta and you will be disappointed.