Creamy Harissa Spiced Chicken Pasta with Peppers
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • 1 box (13.25 oz.) whole wheat penne pasta
  • 1 tbsp. extra virgin olive oil
  • 1 large, sweet, yellow onion; chopped
  • 4 cloves fresh garlic, minced or pressed
  • 3 small bell peppers, seeded and chopped (I used green bell peppers fresh from my garden)
  • 1.5 lbs. boneless, skinless chicken breasts, chopped into bite-sized pieces
  • I can (14.5 oz.) fire roasted tomatoes
  • 2 tsp. harissa paste
  • ½ cup reduced-sodium chicken broth
  • ½ cup non-fat greek yogurt
  • 1 tbsp. cornstarch
  • Sea salt and fresh ground pepper to taste
  • 1 tbsp. fresh chives, chopped
Instructions
  1. Cook pasta to al-denté according to to package instructions. Reserved 1 cup starching cooking water, drain and return to hot pot. Keep warm.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add onion, garlic and bell pepper and sauté for 3-4 minutes, or until the onions have softened and turned translucent.
  4. Add chicken pieces and brown the chicken on all sides, approximately 5 minutes.
  5. Add tomatoes, harissa paste, chicken broth and greek yogurt. Stir to combine and bring to a simmer.
  6. In a small bowl or ramekin, dissolve cornstarch in a small amount of warm water. Pour into chicken mixture and stir to thicken sauce.
  7. Add pasta and starchy cooking water and stir to combine.
  8. Sprinkle with chives.
  9. Enjoy :)
Recipe by Becky's Best Bites at https://beckysbestbites.com/creamy-harissa-spiced-chicken-pasta-with-peppers/