Our Penne Arrabbiata with Peri Peri Chicken Chargrills is a tasty dinner for any day of the week. This Italian inspired chicken dish combines flavours and spices to create a hearty pasta dish with a kick to it.
February is the UK's Action on Fibre month. By making just a small number of changes to this recipe you can make this meal a FIBRE HERO! Because of this we have chosen it to be part of FIBRE FEBRUARY.
Did you know that fibre is just as important as the other food groups in maintaining good overall health and is particularly important in supporting digestive health? Currently, only 9% of adults eat the recommended 30g of fibre daily?
At Birds Eye we are committed to help 'close the gap' between the UK dietary recommendation and how much fibre the nation is actually eating. Find out more about fibre here
How to give Penne Arrabbiata with Peri-Peri Chicken Chargrills a fibre boost:
- Increase the quantity of white onion by 100g
- Increase the quantity of cherry tomatoes by 80g
- Add 1 sliced red pepper
- Add 120g of chickpeas
- Add 175g of fresh spinach
Our method
- Pre-heat oven and cook chicken chargrills according to pack instructions
- Sautee the diced onion and garlic in olive oil on a low heat until softened. Add tinned tomatoes, diced chilli, sugar and season to taste. Add chickpeas to the pan, bring to the boil then allow to simmer.
- Cook penne pasta al dente
- Simmer tomato sauce. Add halved cherry tomatoes
- Drain and mix penne pasta with tomato sauce
- Serve with sliced chicken chargrill
Tip!
- To further enhance the flavours of this dish, you could crush some fresh basil and add it to your tomato sauce or, alternatively, sprinkle it on top for a garnish.
