Penne rigate with chicken and arrabbiata sauce

Ingredients:

• 500g Barilla Penne Rigate
  
• 400g Barilla Arrabbiata Sauce
  
• 200g chicken
  
• 2 tbsp. extra virgin olive oil
  
• Freshly chopped parsley
  

Directions:

1. Bring a large pot of water to the boil and season with salt.
   
   
2. Drop the Penne Rigate into the water and stir. Cook according to the instructions on the pack.
   
   
3. Cut the chicken into strips and sauté in 2 tbsp. of extra virgin olive oil and a pinch of salt.
   
   
4. Add the Arrabbiata sauce and set aside.
   
   
5. Drain the pasta al dente, toss and stir with the sauce.
   
   
6. Divide into portions, sprinkle some chopped parsley, and serve.