Smoky Harissa Chicken & Feta Pasta

This 5 ingredient meal comes together in no time delivering heaps of flavour from harissa. You can use your favourite pasta shape and make it spicier if you love more heat, we’re using spinach but you can use any seasonal greens to score those plant points. We're used farfalle pasta, but you can used your preferred shape of course! We're using only 5 ingredients here for a speedy dinner - if you would like you can add some additional crushed garlic - it's up to you!

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Ingredients

farfalle pasta 300 g
chicken thighs 600 g (chopped)
harissa paste 1 tbsp
spinach 200 g
feta 150 g (crumbled)

Method

Cook the pasta

Cook the pasta according to the packet instructions (e.g. cook in simmering water for 10 - 12 minutes until tender). Drain once cooked, reserving some of the pasta cooking water for step 4.

Prep & cook the chicken

While the pasta is cooking, chop the chicken into bite size pieces.
Heat a dash of oil in a large frying over a medium heat. Add the chicken and cook for 5-6 minutes until cooked through, add the harissa paste and season to taste with salt. Fry for another minute.

Finish the dish

Stir in the spinach and cook until it wilts, then add the cooked pasta and a dash of pasta water to create a creamy glaze. You could add more harissa paste at this stage too if you like. Check the dish and season to taste.

Plate Up

Plate up the smoky harissa chicken pasta with crumbled feta on top. Enjoy!

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