Pâtes au poulet et à la harissa

Ingrédients

• 10.5 oz (300 g) pasta
• 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
• 1/3 cup (75 ml) dry white wine
• 3 tablespoons harissa paste
• 1 cup (250 ml) chicken stock
• 1/2 cup (125 g) mascarpone
• 1/3 cup (30 g) Parmesan, grated
• A handful of fresh parsley, chopped
• Salt and pepper, to taste

Préparation

1. 1

   Cook the pasta according to package instructions until...: Cook the pasta according to package instructions until al dente. Reserve 1-2 cups of pasta water before draining.

2. 2

   In a large pan, heat olive oil and...: In a large pan, heat olive oil and butter over medium heat. Add chicken and cook until browned, about 5-7 minutes.

3. 3

   Add the shallot and garlic to the pan...: Add the shallot and garlic to the pan and sauté until softened, about 2-3 minutes.

4. 4

   Add the cherry tomatoes and cook for 2-3...: 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. 5

   Stir in the harissa paste and chicken stock...: 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. 6

   Add the cooked pasta to the pan and...: 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. 7

   Stir in the Parmesan and fresh parsley, season...: Stir in the Parmesan and fresh parsley, season with salt and freshly ground pepper and serve immediately.