Easy Harissa Chicken Spaghetti with Spinach and Cheese

Super quick and flavorful, this Easy Harissa Chicken Spaghetti comes together in just 15 minutes. Harissa, a staple in Middle Eastern and North African cuisine, blends dried chilies, star anise, cumin, and coriander for a spicy, aromatic kick. See the original recipe here.

Ingredients (2 servings)

Chicken Breast (260g), diced
Spaghetti (180g) (Contains wheat)
Tomato Purée (30g)
Crème Fraîche (75g) (Contains milk)
Harissa Paste (50g) (Contains sulphites)
Red Wine Stock Paste (28g) (Contains sulphites)
Baby Spinach (100g)
Grated Hard Italian Cheese (20g) (Contains milk, egg)

Pantry Items

Sugar (1 tsp)
Water for the Sauce (125ml)

Allergens

Contains wheat, milk, egg, and sulphites.

Step-by-Step Instructions

Cook the Chicken

Boil a full kettle. Heat a drizzle of oil in a pan over medium-high heat. Add the chicken and cook for 8-10 minutes, seasoning with salt and pepper. Ensure there’s no pink in the center.

Boil the Pasta

Pour the boiled water into a saucepan, add 1/2 tsp salt, and bring to a boil. Add spaghetti and cook for 8 minutes until al dente.

Prepare the Sauce

Once the chicken is cooked, stir in the tomato purée, crème fraîche, harissa paste (adjust to taste), red wine stock paste, sugar, and water. Bring to a boil, then simmer for 2-3 minutes. Add spinach in handfuls and cook for 1-2 minutes until wilted. Stir in the grated cheese.

Combine & Serve

Drain the pasta and mix it with the sauce, tossing to coat evenly. Divide between plates and enjoy!

Chef’s Tip

If you prefer a milder dish, reduce the amount of harissa paste used.

Nutritional Information (per serving)

Energy: 779 kcal
Fat: 26.1g (Saturated: 10.6g)
Carbohydrates: 82.6g (Sugars: 10.6g)
Protein: 50.7g
Fiber: 4.4g
Salt: 2.85g