Prep: 5 mins
Cook: 15 mins
Nutrition per serving:
308 kcals 9g Fats
27g Carbs 31g Protein
WHAT YOU NEED:
- 8oz. (225g) penne
- 14 oz. (400g) chicken breast, diced
- 1 tbsp. coconut oil
- 1 cup (250ml) single soy cream
- 3 tsp. harissa paste (or more to taste)
- 14 oz. (400g) spinach, roughly chopped
- 7 oz. (200g) cherry toms
WHAT YOU NEED TO DO:
Cook the penne according to instructions on the packaging. Once cooked drain and set aside.
Chop the chicken into bite-sized pieces, season with salt and pepper. Heat the oil in a large pan over medium heat and cook the chicken until browned and cooked through (about 5-7 mins).
Add in the cream and harissa paste into the pan and mix well with the chicken. Then add in the spinach in batches, cover with a lid and cook until wilted.
When adding the last batch of spinach also add in the tomatoes. Cook for another 2 mins before adding in the cooked penne.
Stir well and heat for another 1-2 mins. Serve hot with freshly ground black pepper.