Chicken Spinach & Artichoke Arrabbiata With Pasta
By
Karen B
@kittyohkitty
17
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.
Note: We found our sauce a tad thick. We added a little bit of water to thin out the sauce and it was perfect.
The Test Kitchen
Ingredients
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4boneless chicken breasts cut into 1 1/2 inch cubes (cut while partially frozen for easy, even cutting)
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2 Tbspolive oil
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1 tsporegano, dried
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1/2 tspthyme, dried
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1/4 tspcayenne pepper
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1 Tbspparsley, chopped
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1/2 tspsalt
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1/2 tsppepper
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1 mediumonion, quartered and sliced into 1/2 inch slices
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2 clovegarlic, minced (or 1 tablespoon prepared minced garlic from the jar)
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1 can(s)artichoke hearts, 14 oz. (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking)
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2 cfresh spinach (cut chiffonade style--roll a bunch of the leaves together cigar-style, and then slice through with a knife to make ribbons) or 1 package frozen chopped spinach, thawed and drained.
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1 jar(s)spicy pasta sauce (tomato based, any flavor works but spicy works best. If using a garden style sauce, increase the cayenne to taste.), 24 oz
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1 pkgpenne or other pasta, 16 oz, cooked