Harissa Chicken Pasta with Chorizo
with peanuts- Cereals containing gluten
- Egg
- Wheat
- Milk
- Peanut
- Nuts
- Soya
- Walnuts
- Crustaceans
- Fish
- Milk
- Molluscs
- Mustard
- May contain traces of allergens
Ingredients
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
90 grams
Chorizo
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
to taste
Salt
tsp
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Utensils
Cooking steps
Boil a large pot of salted water for the tagliatelle. TIP: If you’re in a hurry you can boil the water in your kettle.
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 your 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.
Add the chopped tomato, harissa paste, 1/2 tsp sugar (double for 4p) and creme fraiche to the chicken. Cover and cook for 8-10 mins.
IMPORTANT: The 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.
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.
Stir the drained pasta into the sauce. Add a splash of water, if required to loosen the sauce. Season to taste with salt and pepper and divide between plates. Scatter the crushed nuts and scallion over the top.
