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Spicy Chicken Arrabbiata Capellini

By: DeLallo Foods

"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."

Rate/Review | Read Reviews (1)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

2 boneless skinless chicken breasts (about 4 ounces each)
2 tablespoons DeLallo Extra Virgin Olive Oil
1 teaspoon paprika
1/4 teaspoon chili pepper flakes
1 (1 pound) package DeLallo Capellini
6 slices bacon, diced
2 cloves garlic, lightly smashed
2 tablespoons DeLallo Lemon Juice
4 ounces arugula

Directions

Preheat oven to 425 degrees F.
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.
Serve chicken sliced atop pasta.