Stephanie & Tony’s Table: Chicken Arrabiata


1/2 lb. penne pasta

1 chicken breast

Salt & pepper

2 garlic cloves, crushed

1/4 white onion, chopped

2 oz. extra virgin olive oil

2 roma tomatoes

1 cubanalle pepper, chopped

1 peperoncini, chopped

1 pinch red pepper flakes

2 fresh basil leaves, torn.


Cook pasta according to directions on package reserving 1 cup of cooking water and set aside.

In a pan, heat up oil with onions and garlic and cook on low heat for 3 minutes and add in chicken.

Cook chicken on both sides for 5 minutes and remove from pan.

Add tomatoes, peperoncini, cubanalle pepper, red pepper flakes, and 1 cup pf pasta water.

Allow sauce to reduce and put chicken back into the pan.

Coat chicken with sauce, and then toss with pasta.

Serve with basil leaves on top.

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