Name: Pasta with chicken, fetta and harissa
Yield: Serves 4
Cuisine: Australian
Ingredients: 300 g/9½ oz short pasta (penne, rigatoni or spirals); 1 medium-size onion, finely sliced; 4 cloves garlic, finely chopped; 80 ml/2½ fl oz extra-virgin olive oil; sea salt; 100 g/3½ oz fetta cheese, diced (see Note); ½ cup finely chopped flat-leaf parsley; ½ teaspoon freshly ground black pepper; ¾ cup roasted-tomato pasta sauce (any commercially available brand); 2 cooked chicken breasts; 2 teaspoons Harissa; 2 small red birds-eye or serrano chillies, seeded and finely chopped

Shred chicken and set aside.

Bring a pot of water to the boil, add pasta and 1 teaspoon sea salt and cook until pasta is al dente. Strain.

While pasta is cooking, heat olive oil in a frying pan and fry onion until it starts to colour. Add garlic and chilli

Pasta with chicken, fetta and harissa

Ingredients

Method

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