One-pan chicken arrabiata

Serves 4
1 tbsp olive oil
450g chicken fillets, boneless and skinless, cut into bitesized cubes
1 large onion, chopped
6 garlic cloves, crushed
2 red chillies, finely chopped
700ml tomato passata
240ml red wine
480ml chicken stock
320g spaghetti, linguine or fettuccine
1 tsp dried oregano
Salt and black pepper
1pinch of dried chilli flakes

To serve:
Parmesan, grated
Fresh basil leaves, chopped



  1. Heat the olive oil in a large pan over a medium-high heat and cook the chicken for five minutes until it begins to brown. Add the onion and cook until softened. Add the garlic and chillies and cook for another minute.
  2. Add the rest of the ingredients to the pan, breaking the pasta in half if necessary, and bring to a boil. Reduce the heat and simmer for about 20 minutes or until the pasta is cooked, stirring occasionally. If the sauce looks as if it’s reducing too quickly, add extra chicken stock as needed.
  3. Serve topped with Parmesan cheese and fresh basil.

Nutritional information:

Per serving: 552kcals, 14.1g fat (3.1g saturated), 50.8g carbs, 42.8g protein, 0.9g fibre, 0.549g sodium