Recipe: Quinoa with Angry Chicken Sauce (Arrabbiata Sauce)
Summary: A simple, hearty, satisfying Sunday dinner that revs up your taste buds with a Tabasco-spiced tomato sauce, and will have you fighting over leftovers.
- 1 (6-ounce) bag quinoa
- 2 (14.5-ounce) cans diced tomatoes with onions and roasted garlic in juice
- 1/2-1 teaspoon Tabasco® Original Red Sauce
- 2 cups chopped roasted chicken (such as rotisserie chicken)
- Garnish: Grated Parmigiano-Reggiano (optional)
- Rinse quinoa well, drain, and cook according to package directions (it will range from about 15-25 minutes, depending on the type of quinoa).
- While quinoa is cooking, pour tomatoes and Tabasco into a medium sauce pot, add chicken and simmer on lowest heat, covered. Use the smaller amount of Tabasco to start, then taste and add more if you can take the heat. This is meant to be a spicy dish!
- When quinoa is done, remove from heat and portion it into 4 bowls. Top with arrabbiata sauce and serve. Pass grated Parmesan at the table for individuals to garnish their own bowl. 
- Serves 4.
Dorothy Reinhold | Shockingly Delicious
This sauce is meant to be spicy. Start with the smaller amount and add more once you determine you can take the heat. And if you like even more heat, bring the Tabasco bottle to the table and squirt more on your own dish! Tabasco® Original Red Sauce has a Scoville Unit Rating of 2,500-5,000 (Tabasco Habanero has a Scoville of 7,000.) Scoville units are a standardized way of measuring the capsaicin in peppers.
Preparation time: 5 minutes
Cooking time: 25 minutes
Diet tags: Gluten free
Number of servings (yield): 4
Culinary tradition: Italian
Disclosure: I was compensated for this post by the McIlhenny Co., the makers of Tabasco. All opinions are my own, and this recipe is a Shockingly Delicious original.