Cook 200g casareccia pasta for 8-10 minutes in salted, boiling water. Season your chicken breast with salt and pepper and pop into a hot pan with a little olive oil, cook through, remove and slice. For the sauce, add 10g harissa paste into the pan, followed by 115ml double cream and a couple of tablespoons of pasta water and 5 tomatoes. Add your chicken back to the pan, followed by a handful of spinach. Stir together and let simmer for a few minutes, serve and enjoy!
Zizzi Casareccia Pollo Piccante Recipe For Chicken
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