CHICKEN ARRABIATA 🔥

Ingredients
• 200g fusilli (or any pasta)
• 1 large chicken breast, diced (about 200–250g)
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3–4 garlic cloves, sliced
• 1 red chilli, finely chopped (or 1 tsp chilli flakes)
• 1 red pepper, diced
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• ½ tsp sugar (optional, to balance acidity)
• 1 tsp smoked paprika
• Salt & pepper to taste
• Small handful fresh parsley, chopped (or dried parsley for garnish)

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Instructions
• Bring a large pot of salted water to the boil.
• Cook the fusilli according to packet instructions until al dente.
• Drain and reserve a small splash of pasta water.
• Heat the olive oil in a pan over medium heat.
• Add the diced chicken, season with salt & pepper, and fry until lightly golden and cooked through.
• Remove and set aside.
• In the same pan, add the onions and fry for 3–4 minutes until softened.
• Add the garlic and chilli (or chilli flakes); cook for 30 seconds until fragrant.
• Stir in the red pepper and cook for another 2 minutes.
• Add the tomato purée, smoked paprika, and chopped tomatoes.
• Season with salt, pepper, and sugar if needed.
• Simmer for 8–10 minutes until thickened.
• Add the cooked chicken back in.
• Toss in the pasta and a splash of pasta water to emulsify.
• Mix until everything is glossy and coated.
• Garnish generously with chopped parsley.
• Optional: add parmesan (if you want it creamier—even though traditional arrabbiata is cheese-free).