I pulled out some chicken thighs from the freezer this morning and needed some inspiration…so I looked through my cookbooks and found a delicious-sounding pasta recipe called ‘Chicken Arrabiata’ in my Hamlyn ‘200 Chicken Recipes’ book. As usual, I had to make a few adjustments to make it FODMAPS friendly (i.e. remove the onion and garlic) but the final product was very tasty and my husband licked his bowl clean – which is always a good sign! Our 15 month old daughter also gobbled it all up, so you know it’s also family friendly.
I did a quick Google search for what ‘arrabiata’ means – and apparently it means ‘angry’ because the dish packs a nice punch of heat and spice. The dish I made this evening wasn’t too spicy, but I guess it comes down to the Cook and how much spice you add!
Ingredients (Serves 4)
4 chicken thighs, boned, skinned, cut into cubes
1 teaspoon Portuguese Chicken spice or Paprika, to taste
1/2 teaspoon Cayenne Pepper (or dried crushed chilies), to taste
400g (13oz) can chopped tomatoes
250ml Massels Salt Reduced Liquid Chicken Stock
4 cups of San Remo Gluten Free pasta
Salt and pepper
1. Heat the oil in a large saucepan and add the chicken. Fry for 5 minutes until lightly browned.
2. Mix in the Portuguese Chicken spice and Cayenne Pepper and cook for 1 minute, then stir in the tomatoes, chicken stock and a little salt and pepper. Bring to the boil, then cover and simmer for 20 minutes until the chicken is tender. (And it was oh-so-tender tonight!)
3. Fill a second saucepan with water, bring to the boil, then add the pasta. Simmer for 10 minutes until just tender, then drain.
4. Divide the pasta among four bowls and pour in the Chicken Arrabiata sauce.