Chicken arrabbiata

Method

1. 1

   Season the chopped chicken with salt & pepper, add the oil to a pan and fry the chicken until it's sealed all over and is starting to brown, about 4 minutes, don't worry if it isn't cooked all the way through as it will carry on cooking in the sauce

2. 2

   Boil the pasta until a little undercooked (about 2 mins before the cooking time), drain and set aside

3. 3

   In the pan the chicken was cooked in, add the onion & chilli and fry, add 25ml of vodka to deglaze the pan (if not using, just use a little water), then add the garlic

4. 4

   Once onions are starting to soften add a sprinkle of salt and pepper

5. 5

   Add the oregano, thyme, passata, vinegar and sugar, let it simmer and reduce down for about 20 mins. About 10 minutes in, add the basil and stir

6. 6

   Once the sauce has thickened, add the chicken and pasta back to the pan and put a lid on it

7. 7

   Let everything cook for a few minutes, then tear the mozzarella on top as well as the Parmesan and return the lid for a few more minutes until it's nice and melty, then serve