Wholemeal Penne All’ Arrabbiata

For the Penne all’ Arrabbiata, cook the Barilla Integrale Pennette Rigate in plenty of salted water “al dente”.

Dice the onion and sauté in a pan with a little olive oil. Cut chicken fillets diagonally into thirds and halve mushrooms, add and fry for 3-4 minutes. Season with salt and pepper.

Add Barilla Arrabbiata Sauce to the pan and heat.

Drain the pasta, crumble the fresh goat cheese and add to the sauce together with the pasta.

Crumble the remaining goat cheese and sprinkle it together with the cress over the finished penne with all’ Arrabbiata sauce.

Preparation Tip:

Do you want to prepare the Arrabbiata sauce yourself?

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