with Spinach, Peas and Cheese
Super speedy, this Easy Peasy Harissa Chicken Spaghetti takes only 15 minutes to make. Harissa is widely used in Middle Eastern and North African cuisine, containing dried chillies, star anise, cumin and coriander.
Allergens
Utensils
Tags
Diced British Chicken Breast
240 grams
Spaghetti
180 grams
Tomato Puree
30 grams
Creme Fraiche
75 grams
Harissa Paste
50 grams
Red Wine Stock Paste
28 grams
Peas
120 grams
Baby Spinach
100 grams
Grated Hard Italian Style Cheese
20 grams
Sugar
1 tsp
Water for the Sauce
125 milliliter(s)
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with ½ tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once the chicken is cooked, stir in the tomato puree, creme fraiche, harissa (add less if you'd prefer things milder), red wine stock paste, peas, sugar and water (see pantry for both).
- Bring to the boil. Simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the cheese.
- Once the pasta is cooked, drain and add to the sauce. Toss to coat.
- Share the pasta between your bowls.
3357
kJ
Energy (kJ)
802
kcal
Energy (kcal)
25.7
g
Fat
10.6
g
of which saturates
89.6
g
Carbohydrate
17.3
g
of which sugars
7.9
g
Dietary Fibre
51.3
g
Protein
2.76
g
Salt
