Smoky Harissa Chicken and Mushroom Fusilli

Instructions

1. 1

   Cut the chicken breast into bite-sized pieces. Zest the lemon, then squeeze out its juice and set both aside.

2. 2

   Bring a large pot of water to a boil. Add the fusilli and cook according to the package directions until al dente. Reserve about 250 ml of the pasta cooking water, then drain the pasta.

3. 3

   While the pasta cooks, heat 10 ml of the olive oil in a large, deep frying pan over medium-high heat. Add the chicken and cook for 6–8 minutes, stirring occasionally, until browned and the thickest pieces reach an internal temperature of 74°C. Transfer the chicken to a plate.

4. 4

   Add the remaining 10 ml of olive oil to the same pan. Add the diced onion and cook for 3–4 minutes, until softened.

5. 5

   Add the sliced mushrooms and cook over medium-high heat for 7–9 minutes, stirring occasionally, until their released moisture has evaporated and the mushrooms are lightly browned.

6. 6

   Reduce the heat to medium. Add the minced garlic, harissa paste, smoked paprika, and lemon zest. Cook for 1 minute, stirring continuously, until fragrant.

7. 7

   Pour in the tomato passata and stir well. Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally.

8. 8