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Chicken Arrabiata

updated

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Ingredients for 2 servings:

  • 400 g chicken fillet(s)
  • 390 g tomatoes, pureed, arrabiata
  • 1 small bell pepper(s), red
  • 1 small bell pepper(s), yellow
  • 1 small zucchini
  • 1 handful of mozzarella, grated
  • 250 ml Cremefine
  • Paprika powder
  • garlic powder
  • oregano
  • salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

low-carb

Season the chicken fillets with salt and paprika and place in a large casserole dish. In a saucepan, combine the passata, spices, and Cremefine and bring to a simmer. Season to taste. Wash the zucchini and halve lengthwise, then cut into 0.5 cm thin slices. Wash the bell peppers, hollow them out, and cut them into wedges. Arrange the vegetables on top of the chicken and pour the sauce over them. Preheat the oven to 180°C (fan oven). Sprinkle the mozzarella over the chicken and the sauce and cook in the hot oven for about 35-40 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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