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Torn Chicken with Arrabiata Wholewheat Pasta

When it comes to Italian food, it's often a case of less is more. We do a simple tomato sauce with a little chilli for a kick and serve it with wholewheat fusilli and chargrilled chicken for extra flavour.

Ingredients & RecipePrint


  • 1 onion
  • 3 cloves of garlic
  • a handful of fresh basil
  • a glug of olive oil
  • 1 tsp of chilli flakes
  • 1 tsp of dried oregano
  • 1 tbsp of tomato purée
  • 1 tin of chopped tomatoes (400g)
  • chicken stock (100ml)
  • 2 chicken breasts
  • wholewheat fusilli (300g)


peel and finely dice the onion and mince the garlic.
rip the basil.
heat the oil in a saucepan and add the onion and garlic to fry gently until softened, then add the chilli flakes and oregano.
stir in the tomato purée then pour in the chopped tomatoes and stock before bringing to the boil.
reduce the heat and simmer for 20 minutes.
boil a pan of salted water and cook the pasta for 10-12 minutes, until just soft.
cut the chicken breast open to butterfly them and increase the surface area.
season the chicken both sides and brush with olive oil.
grill the chicken over a medium heat in a cast iron griddle pan for 3-4 minutes on each side, until it starts to char but is cooked through.
chuck the basil into the sauce.
drain the pasta and toss in to the sauce.
serve in pasta bowls with the charred chicken torn over and an extra scattering of basil.

serves 4

Torn Chicken with Arrabiata Wholewheat Pasta

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