Serves 4

2 ¼ cups penne
14 oz. chicken breast, diced
1 tbsp. coconut oil
1 cup cream
3 tsp. harissa paste (or more to taste)
2 cups spinach, roughly chopped
1 cup cherry tomatoes

Cook the penne according to instructions on the packaging. Once cooked, drain and set aside.

Chop the chicken into bite-sized pieces, season with salt and pepper. Heat the oil in a large pan over medium heat and cook the chicken until browned and cooked through (about 5-7 mins).

Add in the cream and harissa paste into the pan and mix well with the chicken. Then add in the spinach in batches, cover with a lid and cook until wilted. When adding the last batch of spinach also add in the tomatoes. Cook for another 2 mins before adding in the cooked penne. Stir well and heat for another 1-2 mins. Serve hot with freshly ground black pepper.

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