Coles

  1. Home
  2. Recipes and inspiration
  3. Brent Draper's harissa chicken fettuccine

Brent Draper's harissa chicken fettuccine

Skip to IngredientsSkip to Method
  • Dairy free
  • Lactose free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • Seafood free
  • Healthier living
  • Low fat per serve
  • No added sugar
  • High in dietary fibre
  • High in protein
  • Diabetes friendly

Enjoy the spicy Harrisa kick in this chicken fettuccine weeknight meal.  

  • Serves4
  • Cook time25 minutes
  • Prep time10 minutes, + cooling time
Harissa chicken fettuccine

Ingredients

  • 300g Coles Fettuccine
  • 500g Coles RSPCA Approved Chicken Breast Fillets
  • 1 brown onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp harissa paste
  • 700g jar Coles Passata
  • 1 lemon, juiced
  • 1/3 cup chopped flat-leaf parsley

Nutritional information

Per serve: Energy: 1903kJ/455 Cals (22%), Protein: 40g (80%), Fat: 3g (4%), Sat Fat: 1g (4%), Sodium: 289mg (14%), Carb: 61g (20%), Sugar: 9g (10%), Dietary Fibre: 6g (20%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.

  2. Step 2

    Meanwhile, heat a greased frying pan over medium-high heat. Cook chicken for 3 mins each side or until golden. Add 3/4 cup (185ml) water. Reduce heat to medium-low. Cover and simmer for 10 mins or until cooked through. Transfer chicken to a plate, reserving liquid in the pan. Set aside chicken for 5 mins, then coarsely shred.

  3. Step 3

    Add the onion to the pan and cook, stirring, for 3 mins or until onion softens. Add garlic and harissa. Cook, stirring, for 30 secs or until aromatic. Add the passata and bring to a simmer. Cook for 5 mins or until sauce thickens slightly. Season. Add chicken, pasta and lemon juice to the sauce in the pan. Toss to combine. Season and sprinkle the pasta mixture with parsley to serve.

Recipe tip

COOK. STORE. SAVE.
Hang on to any leftover parsley and use it to sprinkle over the meatballs with penne recipe. 

COOK IT RIGHT
Buy it right
For pulled poached chicken like this dish, go for pinkish and plump chicken breast fillets with minimal fat.

Store it right
Keep chicken in its original packaging and place on the bottom shelf of the fridge, where it’s coldest.

Cook it right
For juicy results, add some water to the pan and cover with a lid when cooking.