Creamy Harissa Chicken Spaghetti
with Spinach and Cheese
Looking for a super quick and tasty midweek dinner option? Try cooking up our Creamy Harissa Chicken Spaghetti in just 15 minutes for a delicious and speedy meal.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
240 grams
Diced British Chicken Thigh
180 grams
Spaghetti
(Contains Cereals containing gluten)
30 grams
Tomato Puree
75 grams
Creme Fraiche
(Contains Milk)
50 grams
Harissa Paste
(Contains Sulphites)
28 grams
Red Wine Stock Paste
(Contains Sulphites)
100 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
1 tsp
Sugar
125 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
- Boil a full kettle.
- Heat a drizzle of oil in a frying pan on medium-high heat.
- Once hot, fry the chicken, 8-10 mins. Season with salt and pepper. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- Meanwhile, pour the boiled water into a saucepan with 1/2 tsp salt on high heat.
- Boil the pasta, 8 mins.
- Once the chicken is cooked, stir in the tomato puree, creme fraiche, harissa (add less if you'd prefer things milder), red wine stock paste, sugar and water (see pantry for both).
- Bring to the boil then simmer, 2-3 mins.
- Add the spinach in handfuls, making sure it's piping hot, 1-2 mins.
- Stir through the cheese.
- Once the pasta is cooked, drain and add to the sauce. Toss to coat.
- Share the pasta between your bowls.
Enjoy!
