10-Min Fiery Chicken Arrabbiata Fusilli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add the diced chicken and chilli flakes (Can't handle the heat? Go easy!) and cook for 2 min

Meanwhile, add the quick cook fusilli to a pot with plenty of boiled water with a large pinch of salt and bring to the boil over a high heat

Cook the fusilli for just 2 min (it will keep cooking in the sauce later!)

Once done, drain the fusilli, reserving a cup of the starchy pasta water

Meanwhile, add the garlic paste to the pan with the chicken and cook for 10 sec

Add the chopped tomatoes with 100ml [200ml] boiled water and crumble in the chicken stock cube[s]

Add the chipotle paste (Can't handle the heat? Go easy!) and give everything a good mix up until fully combined

Cook for 2 min further

Meanwhile, chop the basil roughly, including the stalks

Add the baby leaf spinach to the pan with the chicken and cook for 1 min, stirring until beginning to wilt

Season with a generous grind of black pepper – this is your chicken & spinach arrabbiata sauce

Add the drained fusilli to the chicken & spinach arrabbiata sauce with a small splash of the starchy pasta water and give everything a good mix up

Cook for 1 min further or until the chicken is cooked through 

Note: please ensure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies