White Sweet Potato Noodles with Spicy Arrabiata and Baked Chicken

Arrabiata sauce is a traditional Italian spicy tomato sauce, and it is actually a quite simple sauce to prepare. Adjust the heat of your sauce by adding or subtracting red chili flakes, although this recipe falls on the middle of the heat spectrum. Though arrabiata is frequently served with penne pasta, the thick starchiness of white sweet potatoes makes them a great substitute. If you want to spruce up your sauce, try adding in a sprinkle of parsley or Parmesan cheese.

Serves 4

1 pound large free-range boneless, skinless chicken breast

2 large white sweet potatoes

5 cloves garlic

8 tablespoons extra-virgin olive oil, divided

1 tablespoon red chili flakes

1⁄3 cup tomato paste

2 cups diced tomatoes

1⁄2 cup red wine

1⁄4 teaspoon salt

  1. Preheat oven to 350°F. Place chicken on an aluminum-foil-lined baking sheet and bake for 30 minutes.
  2. Peel sweet potatoes and cut in half crosswise, then slice off both ends. Spiralize using a small-noodle blade. Set noodles aside to cook when sauce is ready.
  3. Finely chop garlic cloves. Heat 4 tablespoons olive oil in a large pan on medium-low heat. Add garlic and red chili flakes, stirring around to prevent garlic from burning. Cook garlic and red chili flakes in olive oil for 5 minutes.
  4. Add tomato paste and stir around for about 1 minute until it is coated in the oil. Stir in diced tomatoes and turn to medium heat. Add wine, bring to a boil, and cook for 2–3 minutes.
  5. Reduce heat to low and cover sauce. Let simmer for 15–20 minutes. When sauce is finished, add 2 tablespoons olive oil and salt.
  6. To cook sweet potatoes, heat 2 tablespoons olive oil in a large pan on medium heat. Add noodles, cover, and cook for about 10 minutes or until noodles are slightly soft.
  7. While potatoes are cooking, cut chicken into strips and cut those strips in half. When potatoes are finished, add chicken to noodles and top with arrabiata sauce, tossing around until noodles are evenly coated.