"In Southern Italy, the fiery red chili pepper is a staple in local cuisine. Arrabbiata, the Italian word for ‘angry,' is used to describe the spicy sauce of the region loaded with the beloved red chili pepper. Our ‘angry' pasta and chicken dish earns its heat from chili pepper flakes, perfectly balanced with fresh cloves of garlic, smoky bacon and a hint of lemon."
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Coat chicken with 1 tablespoon of olive oil. Rub with paprika and chili pepper. Arrange chicken in a baking dish and bake for about 20 minutes, or until golden brown and cooked through. Remove from the oven and set aside.
In the meantime, bring a large pot of salted water to a boil. Cook pasta for al dente texture. Drain, reserving 1/2 cup of cooking water.
In a large saucepan on medium high heat, cook bacon with garlic and remaining olive oil until crispy, about 10 minutes. Remove garlic and discard.
Add cooked pasta, lemon juice and arugula to the pan. Add cooking water, if desired to help coat. Toss together for about 2 minutes on medium-high heat to incorporate flavors.