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Barilla® Spaghetti with Chicken and Spicy Tomato Sauce

  • Total Time: 30 mins
  • Yield: 6 1x


  • 1 box Barilla® Spaghetti
  • 4 tablespoon extra virgin olive oil, divided
  • 4 chicken thighs, boneless diced into ½ inch pieces
  • 1 tablespoon fresh oregano leaves only
  • 1 jalapeño pepper, or to taste
  • ½ cup white wine, dry
  • 2 pounds plum tomatoes, crushed
  • Salt to taste
  • ½ cup Cotija cheese


  1. Place a pot of water to boil.
  2. Meanwhile, in a skillet, brown the chicken thights with ½ of the extra virgin olive, add oregano and sliced jalapeño pepper, after one minute, stir in dry wine and reduce to half.
  3. Add crushed tomatoes and one cup of water; season with salt and bring to boil.
  4. Meanwhile, cook pasta according to directions, drain and toss with sauce.
  5. Stir in remaining extra virgin olive oil and the Cotija cheese before serving.
  6. Garnish with oregano.
  • Prep Time: 10 mins
  • Cook Time: 20 mins