The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 300g British Free Range chicken thighs
- 75g seasonal tomatoes
-
120g brown rice fusilli pasta (Soya)
- 1 onion
- 1 pepper
- 2 garlic clove
- ½ tsp chilli flakes
-
1 tsp dried oregano
-
1 tbsp sun-dried tomato paste
-
200g passata
- 40g baby spinach
-
40g Soft Cheese (Milk)
Milk
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 113Kcal | 633Kcal |
| 471kJ | 2647kJ | |
| Fat | 4.1g | 23g |
| of which saturates | 1.4g | 7.8g |
| Carbohydrates | 11g | 64g |
| of which sugars | 2.7g | 15g |
| Protein | 7.3g | 41g |
| Salt | 0.2g | 1.1g |
| Fibre | 1.4g | 8.1g |
Ingredients
Ingredients
- 150g British Free Range chicken thighs (use half)
- 75g seasonal tomatoes (use half)
-
120g brown rice fusilli pasta (use half) (Soya)
-
40g Soft Cheese (use half) (Milk)
- 40g baby spinach (use half)
-
1 tsp dried oregano (use half)
- 2 garlic clove
- 1 onion (use half)
- 0.5 tsp chilli flakes (use half)
- 1 pepper (use half)
-
1 tbsp sun-dried tomato paste (use half)
-
200g passata (use half)
Milk
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 98Kcal | 518Kcal |
| 411kJ | 2166kJ | |
| Fat | 3.2g | 17g |
| of which saturates | 1.1g | 5.7g |
| Carbohydrates | 12g | 65g |
| of which sugars | 2.8g | 15g |
| Protein | 4.9g | 26g |
| Salt | 0.19g | 1.0g |
| Fibre | 1.5g | 7.9g |
Creamy Chicken Arrabbiata with Brown Rice Fusilli & Soft Cheese
Free-range British chicken thigh simmered in a rich tomato sauce with oregano, pepper and onion. Stir in chilli flakes for heat and soft cheese for richness. Fresh spinach brings the greens. Brown rice fusilli soaks up all the flavour. Buonissimo!
Cooking Instructions
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a measuring jug & a sieve
Get started
- Finely dice the onion. Thinly slice the pepper. Finely chop or crush the garlic. Halve the tomatoes
- Diced the chicken thighs into 3cm pieces
- Heat the large frying pan with 1 tsp olive oil on medium-high heat. Once hot, add the chicken, onion and pepper and cook for 4 mins. Season with salt and pepper
Build the flavour
- Add the garlic, tomatoes, oregano, sundried tomato paste and half the chilli flakes (add less for less heat) to the pan and cook for 1 min
- Stir in the passata and 100ml water (50ml for 1 person) and bring to the boil, then simmer for 8 mins, until the chicken is cooked through and the sauce is thickened
Cook the pasta
- Meanwhile, bring the medium saucepan filled with salted hot water to a boil. Once boiling, add the fusilli and boil for 10-11 mins, until cooked, then drain
Bring everything together
- In the final minute, rinse the spinach, then add to the sauce and cook until wilted
- Add the cooked pasta and toss to coat in the sauce. Remove from the heat and stir through the soft cheese. Season to taste
Plate up
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Share the chicken arrabbiata pasta between bowls. Sprinkle with the remaining chilli flakes (for those who'd like the heat)
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
While you wait, pull up a chair with The Mindful Journal for healthy lifestyle tips and recipe inspiration.