Enjoy the spicy Harrisa kick in this chicken fettuccine weeknight meal.
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Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well.
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.
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.
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.