Pasta with chicken, fetta and harissa

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

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

2 cooked chicken breasts
300 g/9½ oz short pasta (penne, rigatoni

Oceania
Australia
Pasta

Method

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