chicken spinach & artichoke arrabbiata with pasta

Name: Chicken Spinach & Artichoke Arrabbiata With Pasta
Prep time: 35 min
Cook time: 1 h
Yield: 4
Cuisine: Italian
Ingredients: 4 - boneless chicken breasts cut into 1 1/2 inch cubes (cut while partially frozen for easy, even cutting); 2 tablespoon(s) olive oil; 1 teaspoon(s) oregano, dried; 1/2 teaspoon(s) thyme, dried; 1/4 teaspoon(s) cayenne pepper; 1 tablespoon(s) parsley, chopped; 1/2 teaspoon(s) salt; 1/2 teaspoon(s) pepper; 1 medium onion, quartered and sliced into 1/2 inch slices; 2 clove(s) garlic, minced (or 1 tablespoon prepared minced garlic from the jar); 1 can(s) artichoke hearts, 14 oz. (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking); 2 cup(s) fresh 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.; 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; 1 package(s) penne or other pasta, 16 oz, cooked

(1 rating)

review

Blue Ribbon Recipe by

Karen B

@kittyohkitty

Manchester, NH

I made this one night when I had not much in the house. The ingredients came together for a fabulous meal. Try it with shrimp or other seafood.

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.

— The Test Kitchen @kitchencrew

(1 rating)

yield 4 -6

prep time 35 Min

cook time 1 Hr

method Stove Top

Ingredients For chicken spinach & artichoke arrabbiata with pasta

4

boneless chicken breasts cut into 1 1/2 inch cubes (cut while partially frozen for easy, even cutting)
2 Tbsp

olive oil
1 tsp

oregano, dried
1/2 tsp

thyme, dried
1/4 tsp

cayenne pepper
1 Tbsp

parsley, chopped
1/2 tsp

salt
1/2 tsp

pepper
1 md

onion, quartered and sliced into 1/2 inch slices
2 clove

garlic, minced (or 1 tablespoon prepared minced garlic from the jar)
1 can

artichoke hearts, 14 oz. (not pickled) chopped into somewhat large pieces (remember they will break up some during cooking)
2 c

fresh 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.
1 jar

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
1 pkg

penne or other pasta, 16 oz, cooked

How To Make chicken spinach & artichoke arrabbiata with pasta

Test Kitchen Tips

We found our sauce a tad thick. We added a little bit of water to thin out the sauce and it was perfect.

1
Cut up the chicken. Heat the olive oil in a deep skillet. Add the chicken and cook through.

2
Add the sliced onion, cook until mostly tender.
3
Add the garlic, seasonings, artichokes, and spinach. Continue cooking until some browning of the chicken and onion occurs, but not too much.
4
Add the jar of sauce.
5
Continue to cook on very low until chicken is fork tender. Serve over pasta or rice.
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