Harissa Chicken Pasta
Take us with you this summer.
Ingredients
4 chicken breasts
2 tbsp olive oil
40g butter
1 small red onion, thinly sliced
1 red pepper, thinly sliced
3-4 cherry tomatoes, halved
1 garlic clove, minced
2 tbsp harissa sauce
1 tsp tomato purée
100ml pasta water (reserved from cooking)
1 tbsp crème fraîche
100g grated parmesan
Handful of chopped basil
Salt and pepper, to taste
200g pasta (any type)
Method
Cook the pasta according to the packet instructions. Reserve 100ml of the pasta water before draining.
Heat 1 tbsp olive oil and 20g butter in a large pan over medium heat.
Season the chicken breasts with salt and pepper, then pan-fry until golden and cooked through. Remove and set aside.
In the same pan, add the remaining oil and butter. Cook the onion, pepper, tomatoes, and garlic for 2–3 minutes until softened.
Stir in the harissa sauce and tomato purée.
Pour in the reserved pasta water and bring to a simmer. Stir in the crème fraîche and parmesan until melted and smooth.
Add the cooked pasta and shredded chicken to the pan. Toss everything together until well-coated.
Stir through the chopped basil. Taste and season with salt and pepper.
Serve hot and enjoy!