Creato con AI
Smoky Harissa Chicken and Mushroom Fusilli
35 min 673 kcal a porzione Facile
Ingredienti
4 Porzioni
- Dry fusilli pasta375 g
- Halal-certified skinless chicken breast550 g
- Onion, diced200 g
- Mushrooms, sliced500 g
- Cheddar cheese, grated120 g
- Olive oil20 ml
- Tomato passata700 g
- Medium lemon1 piece
- Garlic, minced20 g
- Harissa paste60 g
- Smoked paprika10 g
Istruzioni
- 1
Cut the chicken breast into bite-sized pieces. Zest the lemon, then squeeze out its juice and set both aside.
- 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
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
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
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
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
Pour in the tomato passata and stir well. Bring the sauce to a gentle simmer and cook for 8–10 minutes, stirring occasionally.
- 8
