Creamy Harissa Chicken Chickpea Pasta

Ingredients

• 2 oz (55 g) gluten-free chickpea pasta
• 1 tsp (5 ml) olive oil
• 1/3 cup (80 g) Homemade Marinara (p. 62)
• 2 tbsp (30 ml) unsweetened coconut milk
• 1 tsp (5 g) harissa paste
• 1 tbsp (5 g) nutritional yeast
• 5 oz (140 g) cooked chicken breast, sliced
• 1 cup (30 g) baby spinach
• 1/4 tsp (1.5 g) fine salt, plus black pepper
• 2 tsp (10 ml) orange juice
• 1/2 tsp orange zest

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Method

1. Cook the pasta according to the package directions. Drain, keeping 2 tbsp of the pasta water.
2. Heat the oil in a skillet. Add the marinara, coconut milk, harissa, nutritional yeast, and pasta water and simmer for 2 minutes, until slightly thickened.
3. Stir in the chicken, spinach, salt, and pepper. Cook for 2–3 minutes, until the chicken is piping hot.
4. Toss in the pasta with the orange juice and zest. Serve warm.