Harissa Chicken Tagliatelle
with peanuts and scallion
Tags:
Family Friendly
Allergens:
Cereals containing gluten
•Egg
•Wheat
•Milk
•Peanut
The quantities provided above are averages only.
Total15 minutes
Cooking Time15 minutes
DifficultyEasy
Ingredients
Serving amount
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Harissa Paste
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May be present: Nuts, Soya, Walnuts, Crustaceans, Fish, Milk, Molluscs, Mustard)
1 pack(s)
Chopped Tomato with Onion & Garlic
65 grams
Creme Fraiche
(Contains: Milk)
20 grams
Peanuts
(Contains: Peanut)
1 sachet(s)
Harissa Spice Mix
2 unit(s)
Scallion
Not included in your delivery
½ tsp
Sugar
to taste
Salt
tsp
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kJ)3302 kJ
Energy (kcal)789 kcal
Fat25.8 g
of which saturates8.5 g
Carbohydrate87.2 g
of which sugars15.3 g
Dietary Fiber7.5 g
Protein50.1 g
Cholesterol0.3 mg
Salt4.2 g
Potassium101.7 mg
Calcium10.7 mg
Iron0.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Pan with Lid
•Colander
Cooking steps
1
- Boil a large pot of salted water for the tagliatelle.
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken and the harissa spice to the pan and season with salt and pepper.
- Fry for 3-4 mins. IMPORTANT: Wash hands and equipment after handling raw chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
2
- Add the chopped tomato, harissa paste, ½ tsp sugar (per 2P) and creme fraiche to the chicken.
- Cover and cook for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Meanwhile, trim and thinly slice the scallions.
- Crush the peanuts in the unopened sachet using a pot or rolling pin.
3
- Add the tagliatelle to the water and bring back to the boil.
- Cook until tender, 3-4 mins.
- Once cooked, drain in a colander, toss with a drizzle of oil and pop back in the pot, off the heat.
4
- Stir the drained pasta into the sauce.
- Add a splash of water to loosen the sauce if necessary.
- Season to taste with salt and pepper and divide between plates.
- Scatter the crushed nuts and scallion over the top.
