Uncle A’s Harissa Chicken Pasta!

by Anthony Solimini

 

Ingredients

  • 10.5 oz (300 g) pasta (Penne, Rigatoni, Fusilli, Casarecce)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb (450 g) chicken breast, cut into 1-inch pieces
  • 1 medium shallot, diced
  • 2 garlic cloves, minced
  • 12 cherry tomatoes, halved
  • ⅓ cup (75 ml) dry white wine
  • 2 tablespoons harissa paste (1 tbsp Uncle A's Heavenly Harissa mixed with 1 tbsp olive oil)
  • 1 cup (250 ml) chicken stock
  • ½ cup (125 g) mascarpone
  • ⅓ cup (30 g) parmesan cheese, grated
  • A handful of fresh parsley, chopped
  • Salt and pepper, to taste

Instructions

    1. Cook the pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.
    2. In a large pan, heat olive oil and butter over medium heat. Add chicken and cook until browned, about 5-7 minutes.
    3. Add the shallot and garlic to the pan and sauté until softened, about 2-3 minutes.
    4. Add the cherry tomatoes and cook for 2-3 more minutes until softened. Next, add the white wine and cook until it mostly evaporates.
    5. Stir in the harissa paste and chicken stock and bring to a simmer. Cook for 1-2 minutes, then add the mascarpone and stir to combine.
    6. Add the cooked pasta to the pan and toss well to coat with the sauce. Use a splash of the reserved pasta water if the sauce looks too thick.
    7. Stir in the parmesan and fresh parsley, season with salt and freshly ground pepper and serve immediately.
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