Chicken Arabiata pasta with easy and juicy fillet

Middle Eastern

Chicken Arabiata pasta with easy and juicy fillet

Discover a delicious Chicken Fareek recipe featuring Sadia Easy & Juicy Chicken Breast Fillets. A rich Middle Eastern dish with roasted wheat, aromatic spices, and juicy chicken. Perfect for a hearty mealDiscover a delicious Chicken Fareek recipe featuring Sadia Easy & Juicy Chicken Breast Fillets. A rich Middle Eastern dish with roasted wheat, aromatic spices, and juicy chicken. Perfect for a hearty meal

Middle Eastern

Chicken Arabiata pasta with easy and juicy fillet

Medium

Cooking Time

0 Mins

Baking

Ingredients you need

Sadia Easy and Juicy Chicken Breast Fillets	750g
Extra virgin olive oil	½ cup
Red pepper flakes (adjust to taste)	2 tsp
Cloves garlic, minced	6
(28oz/800g) crushed Italian tomatoes	1 Can
Sugar	1 tsp
Salt	½ tsp
Baby spinach, packed	1 cup
Sadia Easy and Juicy Fillets	750g
Salt	1 tsp
Black pepper	½ tsp
Olive oil	2 tsp
Salt	1 tsp
Rigatoni	10 oz
Fresh parsley, for garnish
Grated Parmesan, for garnish
Extra virgin olive oil, for garnish
Salt and pepper, to taste

Cooking directions

How to Make Chicken Arabiata pasta with easy and juicy fillet:

Make the sauce:

Heat ¼ cup olive oil in a large pan over medium-low heat. Add red pepper flakes and cook for 3 minutes. Remove from heat, stir in minced garlic, and cook for 20 seconds. Add crushed tomatoes, salt, and sugar. Simmer on low heat for 20 minutes. Add spinach and cook until wilted.
Cook the chicken:

Season the Sadia fillets with salt and pepper. In a skillet, heat 2 tablespoons olive oil over medium-high heat. Cook the fillets for 5-7 minutes per side until golden and cooked through. Remove and set aside.
Cook the pasta:

Boil rigatoni in salted water until al dente (about 10 minutes). Drain and toss with the sauce.
Assemble:

serve the cooked chicken fillet over the pasta. Garnish with parsley, Parmesan, and a drizzle of olive oil. Season with salt and pepper to taste.