200g Casareccia Pasta
1 Chicken Breast, cooked
10g Belazu Rose Harissa Paste
115ml Double Cream
5 Cherry Tomatoes
1 Handful of Spinach
Salt & Pepper (to taste)
Olive Oil
- Cook 200g casareccia pasta for 8-10 minutes in salted, boiling water.
- Season your chicken breast with salt and pepper and pop into a hot pan with a little olive oil, cook through, remove and slice.
- Mix the chicken breast with the harissa paste and leave to marinate.
- Next, heat up a pan with a little bit of oil. Once hot, add the marinated chicken, followed by the cherry tomatoes and cook for a few minutes. Then add the double cream and season to taste. Cook for a 3-4 minutes until the sauce is bubblin’.
- Drain and add your cooked pasta to the pan, followed by a handful of spinach. Toss together making sure all the pasta is coated by the sauce, and let simmer for a few minutes.
- Garnish with a chilli, serve and enjoy!