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Tasty, easy and on your plate in fifteen minutes.
Shred chicken and set aside. Cook pasta with a teaspoon of sea salt until al dente. Strain.
Fry onion until it colours, then add garlic and chilli and cook for a further minute.
Add Harissa and tomato pasta sauce and cook for a further minute. Season, then stir in chicken and simmer. Toss chicken mixture, parsley and feta through pasta and serve immediately.
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