chicken spinach & artichoke arrabbiata with pasta

Name: Chicken Spinach & Artichoke Arrabbiata With Pasta
Prep time: 35 min
Cook time: 1 h
Yield: 6 serving(s)
Cuisine: Italian
Ingredients: 4 - boneless chicken breasts; 2 tablespoon(s) olive oil; 1 teaspoon(s) oregano, dried; 1/2 teaspoon(s) thyme, dried; 1/4 teaspoon(s) cayenne pepper; 1 tablespoon(s) parsley, chopped; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 medium onion; 2 clove(s) garlic, minced; 1 can(s) artichoke hearts, (14 oz, not pickled); 2 cup(s) fresh spinach, chiffonade or 1 package frozen chopped spinach, thawed and drained; 1 jar(s) spicy pasta sauce (24 oz); 1 package(s) penne or other pasta, cooked (16 oz)

(1 RATING)

447 Pinches 9 Photos

Karen B

Manchester, NH

Updated on Oct 10, 2017

I made this one night when I didn't have much in the house. The ingredients came together for a fabulous meal. Try it with shrimp or other seafood.

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Blue Ribbon Recipe

This is a simple pasta dinner that's delicious and flavorful. In Italian, arrabbiata means angry. In this recipe, it refers to the spice of the dish. And a punch of spice it has! All the veggies soak up the wonderful spice flavor. The chicken cooks down to be a tender, thick sauce. This Italian recipe is a nice change from your plain sauce.

— The Test Kitchen

prep time 35 Min

cook time 1 Hr

method Stove Top

yield 6 serving(s)

Ingredients

4 boneless chicken breasts
2 tablespoons olive oil
1 teaspoon oregano, dried
1/2 teaspoon thyme, dried
1/4 teaspoon cayenne pepper
1 tablespoon parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium onion
2 cloves garlic, minced
1 can artichoke hearts, (14 oz, not pickled)
2 cups fresh spinach, chiffonade or 1 package frozen chopped spinach, thawed and drained
1 jar spicy pasta sauce (24 oz)
1 package penne or other pasta, cooked (16 oz)

How To Make chicken spinach & artichoke arrabbiata with pasta

Test Kitchen Tips

We found our sauce a tad thick. We added a little bit of water to thin out the sauce and it was perfect.

Step 1

Cut up the chicken into 1 1/2 inch cubes. Heat the olive oil in a deep skillet. Add the chicken and cook through.

Step 2

Quarter and slice the onion into 1/2 inch slices. Add the sliced onion, and cook until mostly tender.
Step 3

Chop the artichoke hearts into somewhat large pieces. They will break up while cooking. Chiffonade the fresh spinach. Add the garlic, seasonings, artichokes, and spinach. Continue cooking until some browning of the chicken and onion occurs, but not too much.
Step 4

Add the jar of sauce.
Step 5

Continue to cook on very low until chicken is fork-tender. Serve over pasta or rice.
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