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.