Tagliatelle with Chicken, Harissa and Philadelphia
⏱️ Prep: 5 min🍳 Cook: 20 min
Ingredients
| 4 tbsp | 60 ml | olive oil |
| 4 | skinless chicken breasts, cut into strips | |
| 2 tbsp | 30 ml | lemon juice |
| 300 g | tagliatelle | |
| 2 tsp | 10 ml | harissa paste |
| 200 g | cherry tomatoes, halved | |
| 170 g | Philadelphia with Chives | |
| 80 ml | chicken stock |
Instructions
- Heat 2 tablespoons of the oil in a frying pan. Add the chicken pieces and lemon juice, and cook for about 5 minutes, stirring occasionally or until the chicken is thoroughly cooked.
- Meanwhile, cook the tagliatelle in a large pan of salted boiling water as directed on the pack. When cooked, drain the pasta.
- Put the pasta saucepan back onto heat and add the remaining olive oil, the harissa and the tomatoes. Cook for a few minutes until the tomatoes have just softened. Then add the Philadelphia and chicken stock. Heat gently until the Philadelphia has melted and formed a sauce.
- Stir in the pasta and chicken. If the sauce is a little thick, simply add a little more stock. Season to taste and serve immediately in warmed dishes.
Tip: Leftover tip: Pick up some Philadelphia with Garlic & Herbs to stir through the leftover pasta, garnish with the leftover cherry tomatoes and you are basically a TV chef.
Prep time: 5' | Total time: 25'.