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.