Serves: 4

Prep: 5 mins

Cook: 15 mins

Nutrition per serving:

308 kcals            9g Fats

  27g Carbs         31g Protein


  • 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


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.

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