Quick Chicken Arrabbiata Skillet

Quick Chicken Arrabbiata Skillet

This recipe is a one-pan wonder, perfect for a busy weeknight meal.

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 1 tablespoon olive oil
• 1/2 onion, diced
• 3 cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• 1/4 cup chicken broth
• 1/4 cup chopped fresh parsley
• Salt and freshly ground black pepper, to taste
• 1/2 cup grated Parmesan cheese (optional)
• Cooked pasta of your choice (penne, rigatoni, or spaghetti work well)

Cooking Guide:

1. Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the pan and cook until golden brown on all sides, about 5-7 minutes. Remove chicken from the pan and set aside.
2. Add the onion to the pan and cook until softened, about 3 minutes. Stir in the garlic and cook for an additional minute, until fragrant.
3. Add the diced tomatoes, red pepper flakes, and chicken broth to the pan. Bring to a simmer and cook for 5 minutes, stirring occasionally.
4. Return the cooked chicken to the pan and stir to coat in the sauce. Season with additional salt and pepper to taste.
5. Reduce heat to low and stir in the chopped parsley. If desired, add grated Parmesan cheese for a richer flavor.
6. Serve immediately over cooked pasta.

Tips:

• For a thicker sauce, mash some of the tomatoes in the can before adding them to the pan.
• If you don’t have fresh parsley, you can substitute with 1 teaspoon dried parsley.
• Add a pinch of red pepper flakes at a time and taste as you go to adjust the spice level.
• This recipe is easily customizable. You can add other vegetables like bell peppers, mushrooms, or spinach.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.