Penne arrabbiata with chicken and vegetables
Penne pasta covered with a spicy tomato sauce along with the wholesomeness of chicken and vegetables!
Ingredients
- 100 g penne pasta
- 1/2 cup cherry tomatoes halved
- 1/2 cup button mushrooms halved
- 1/2 cup broccoli florets
- 1 cup boiled and shredded chicken thighs
- 2 tbsp garlic chopped
- 1/2 cup mozzarella cheese shredded
- 1/2 cup arrabbiata sauce
- 1 tbsp olive oil
- basil leaves for garnishing
- salt to taste
- chilli flakes to tatse
- dried oregano to taste
Instructions
- Set a pot of water, with two tablespoons of salt, to boil
- Once it comes to a rolling boil, add the pasta and cook until 75% done. Drain under cold water and set aside
- In a pan, add olive oil and saute the garlic until fragrant
- Add the broccoli florets, mushrooms and salt and saute for couple minutes
- Add the cherry tomatoes and the chicken and cook for a minute
- Now add the arrabbiata sauce and give everything a good mix
- Add the boiled penne pasta and give a good stir. Let this cook for a couple minutes
- Now add the shredded mozzarella into this and mix well
- Finally sprinkle some red chilli flakes and dried oregano and mix evenly
- Serve hot with fresh basil leaves on top and garlic bread on the side
Notes
- You could use vegetables of your choice
- Penne pasta can be made the same way without adding any vegetable and/or chicken if you wish
- If you are comfortable, the pasta can be set to boil while you are cooking the vegetables. If so, then once cooked directly add the boiled pasta into the sauce when done
- Draining the pasta under cold water results in it being non-sticky
- g - grams
- tbsp - tablespoons