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Tasty, easy and on your plate in fifteen minutes.


  • 2 cooked chicken breast

  • 300g short pasta

  • Sea salt

  • 80ml extra-virgin olive oil

  • 1 medium-size onion, finely sliced

  • 4 cloves garlic, finely chopped

  • 2 small red birds-eye or Serrano chillies, seeded and finely chopped

  • 2 teaspoons harissa paste

  • ¾ roasted-tomato pasta sauce

  • ½ teaspoon ground black pepper

  • ½ cup finely chopped flat-leaf parsley

  • 100g feta cheese


  • 1.

    Shred chicken and set aside. Cook pasta with a teaspoon of sea salt until al dente. Strain.

  • 2.

    Fry onion until it colours, then add garlic and chilli and cook for a further minute.

  • 3.

    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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