The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Heavenly harissa chicken pasta
We’ve used Moroccan harissa paste to add a bit of spice to midweek chicken and pasta. The coated chicken is grilled with fresh tomatoes, then stirred into girandole pasta (posh spirals!) with onion, courgette, spinach and capers, and finished off with yogurt and parsley.
SWK: Source of fibre
SWK: High protein
Plants 5
highly rated
Serving size
Ingredients
- 400g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
- 160g baby spinach
- 4 skinless chicken breasts
- 4 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 200g baby tomatoes
- 1 handful of fresh flat-leaf parsley
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 2 onion
- 2 courgette
- 40g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 4 tbsp tomato purée
Nutritional Information
Calories: 606
Protein: 54g
Carbs: 85g
Fat: 5.6g
Ingredients
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
- 1 handful of fresh flat-leaf parsley
- 1 onion
- 1 courgette
- 2 tbsp tomato purée
- 80g baby spinach
- 2 skinless chicken breasts
- 2 tbsp harissa paste (Red Chilli, Garlic, Tomato Puree, Sea Salt, Coriander, Acetic Acid, Paprika, Cumin, Caraway, Mint)
- 200g baby tomatoes
- 20g capers in brine (Capers (93.5%), Salt (4.5%), Water (1%), Grape Vinegar (1%))
- 8g chicken stock powder (Chicory Extract, Yeast Extract, Salt, Natural Flavouring, Onion Powder, Sugar, Chicken Stock Powder (100% Chicken Broth Powder) Rapeseed Oil.)
- 200g pasta (Wheat) (Durum Wheat Semolina (Wheat Gluten))
Nutritional Information
Calories: 622
Protein: 55g
Carbs: 87g
Fat: 5.9g
Heavenly harissa chicken pasta
We’ve used Moroccan harissa paste to add a bit of spice to midweek chicken and pasta. The coated chicken is grilled with fresh tomatoes, then stirred into girandole pasta (posh spirals!) with onion, courgette, spinach and capers, and finished off with yogurt and parsley.
Cook time:
25 mins
Cuisine:
Italian
Food group:
Poultry
Allergens: Wheat, Milk
Cooking Instructions
Grill the chicken & tomatoes
- Heat your grill to high.
- Put the chicken on a baking tray lined with foil, spritz with cooking spray and coat with half the harissa.
- Add the tomatoes and grill for 12-15 mins, until the chicken is cooked through.
Things get saucy!
- Peel the onions and cut each into 8 wedges. Halve the courgettes lengthways and slice into ½cm-thick half-moons.
- Spritz a large non-stick frying pan with cooking spray and put it over a medium heat. Fry the onions and courgettes for 5-7 mins.
- Tip in the capers, squeeze in the tomato purée and remaining harissa, and cook for 2 mins until the sauce begins to stick to the pan.
- Add the stock, pour in 200ml boiled water (300ml for 4 portions) and stir well. Tip in the spinach and simmer for 3-4 mins (5-6 mins for 4 portions).
Cook the pasta
- At the same time, cook the pasta in boiling water for 8-9 mins, then drain.
Bring it all together
- Use 2 forks to shred the chicken, then stir it into the frying pan along with the grilled tomatoes and cook for 2 mins.
- Remove from the heat and leave to cool a little, then lightly season to taste with salt and stir in the yogurt.
Add your finishing touch
- Finely chop the parsley.
- Sprinkle the parsley over the pasta and serve.