Penne Pollo Picante

Penne Pollo Picante




  • 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





  • 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.

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