Saturday, 2 November 2013

Parmesan Crusted Chicken Arrabbiata

The third and final installment of creating pasta recipes for my brother.

I tried to keep all three recipes as different as I could, without being too out there in terms of flavors and ingredients, as my brother can be very fussy.

Arrabbiata is my favorite pasta sauce. You can buy it in the pasta sauce section of the supermarket but it is very simple to make yourself too. Especially the recipe that I have here. And at least by making it yourself you can simply adjust it to suit your tastes.

I apologize about the picture quality! It gets a bit tricky with a phone camera at night!

Parmesan Crusted Chicken Arrabbiata

Serves 4


2 Medium chicken breasts, halved lengthways (or 4 small)
1 Cup lite Greek yogurt
1/2 Cup finely grated parmesan
1/2 Cup breadcrumbs
Salt and Pepper to season


2 Tbsp Olive Oil
1 Onion, finely diced
2 cloves garlic, finely diced
3 small red chillis, deseeded and finely diced
1 Tbsp tomato paste
2 400 g cans diced tomatoes
1 1/2 Tbsp balsamic vinegar
1/2 Tbsp mixed herbs

1. Preheat oven to 200°C. Combine yogurt and parmesan and salt and pepper (if required, to taste) in a small bowl and bread crumbs in another.

2. Coat the chicken in the yogurt mixture, then the breadcrumbs. Place on a baking paper lined baking tray and bake for about 20 minutes, until the chicken is cooked through.  

3. Make the sauce while the chicken is cooking: Heat the oil in a large fry pan over a medium heat. Add onion and garlic and cook for about 3 minutes. Add chillis and tomato paste, cook for a further minute. Add tomatoes and herbs. Cook, stirring often, for 15 minutes until the sauce thickens. Stir in the vinegar and season with salt and pepper.

4. Serve chicken and sauce over pasta (I used Linguine). 

Nutritional Information:

Calories 401
Carbs    22 g
Fat        16 g
Protein   40 g
Fibre      1 g
Sodium  673 g 

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