Ingredients  

• 80 g, boneless chicken breast
• 150 g, boiled penne pasta
• 1 tbsp. oil
• 2 tbsp. As Chefs Cook Harissa Stir-fry Sauce (Shop Now)
• 3-4, cherry tomato
• 3-4, blanched green beans
• 3 tbsp. fresh cream

Preparation 

• Slow cook the chicken breast in water, drain and cool. Pull apart the chicken and set aside.
• Heat olive oil in a pan, add cherry tomatoes and sauté. Add the green beans followed by pulled chicken. Mix everything together properly.
• Add As Chefs Cook Harissa Stir-fry  sauce and stir fry for 3-5 mins. Add the cooked pasta and toss.
• Lower the heat and add fresh cream, mix it well and bring it to a boil.
• Serve hot with a cheese garlic toast on side.