Easy Peasy Harissa Chicken Spaghetti

with Spinach, Peas and Cheese

15 min

Difficulty: 1/3

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

Ingredients

Preparation

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. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
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.