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.
Creamy Chicken Arrabbiata with Brown Rice Penne
Free-range British chicken thighs simmer 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. Buonissimo!
High protein
Low sat fat
Serving size
Ingredients
- 40g Soft Cheese (use half) (Milk) (10% fat cheese base (skimmed milk, cream, bacterial starter culture), salt)
- 40g baby spinach (use half)
- 75g seasonal tomatoes (use half)
- 1 tsp dried oregano (use half) (Dried Rubbed Oregano 100%.)
- 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) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 120g brown rice penne pasta (use half) (Soya) (Brown rice flour 100%)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 150g British Free Range chicken thighs
Nutritional Information
Calories: 647
Protein: 42g
Carbs: 66g
Fat: 24g
Ingredients
- 40g baby spinach
- 120g brown rice penne pasta (Soya) (Brown rice flour 100%)
- 200g passata (tomatoes, salt, citric acid)
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tsp dried oregano (Dried Rubbed Oregano 100%.)
- ½ tsp chilli flakes
- 75g seasonal tomatoes
- 2 garlic clove
- 1 pepper
- 1 onion
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 594
Protein: 40g
Carbs: 65g
Fat: 19g
Creamy Chicken Arrabbiata with Brown Rice Penne
Free-range British chicken thighs simmer 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. Buonissimo!
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a measuring jug, a grater & a sieve
Get started
- Finely dice the onion. Thinly slice the pepper. Finely chop or crush the garlic. Halve the tomatoes. Dice the chicken into 3cm pieces
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken, onion and pepper and cook for 4 mins, until the chicken is brown and the veg softened. Season with salt and pepper
Build the flavour
- Add the garlic, tomatoes, oregano, sundried tomato paste and half the chilli flakes (for those who'd like the heat) to the pan and cook for 1 min
- Stir in the passata and 150ml water (75ml 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 penne and boil for 7-8 mins, until cooked, then drain
Bring everything together
- Rinse the spinach, then add to the sauce and cook for 1 min, until wilted
- Add the cooked pasta and mix well. Stir through the soft cheese and 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 chilli flakes (for those who'd like the heat)
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!
By signing up to our mailing list you agree to the terms of our Privacy Policy.