Illustration depicting a plethora of fresh cooking ingredients

Harissa Linguini

Prep time: 5-10 mins |Cook time: 20 mins |Total time: 25-30 mins |Serves: 5 | Print |

Illustration depicting a plethora of fresh cooking ingredients

Harissa Linguini

Prep time: 5-10 mins |Cook time: 20 mins |Total time: 25-30 mins |Serves: 5 |

Harissa Linguini

INGREDIENTS

  • 2 tablespoons Cook’s Pantry Spicy Harissa
  • 1 medium white onion, finely chopped
  • 5 cloves of garlic, minced
  • 2 tablespoons unsalted butter
  • ½ teaspoon smoked paprika
  • ½ teaspoon ground nutmeg
  • Salt to taste
  • ½ cup dry white wine
  • 2 cups chicken broth
  • Fresh linguine pasta (~9 oz bag)
  • 6oz wedge of parmesan cheese, finely shredded
  • Baby arugula (~5 oz bag)
  • 5 thin slices of chicken breast

DIRECTIONS

  1. In a medium pot start boiling water, and preheat your oven to 450 degrees.
  2. Rub chicken breasts with 1 tablespoon of harissa, some salt, and 3 cloves of minced garlic. Place on a greased tray into the oven at 450 degrees, bake for 20 minutes.
  3. While your chicken cooks, melt your butter in a large pasta pan over medium heat.
  4. Add your onion, 1 tablespoon of harissa, smoked paprika, nutmeg, and salt. Saute for about 5 minutes until the onions are soft. Add two of your minced garlic cloves and cook for another minute.
  5. Add your wine and continue to cook over medium heat until a majority of the liquid evaporates. (~5 minutes)
  6. Then add your chicken broth and cover, bring to a simmer.
  7. While your sauce is simmering boil your pasta, when it’s done throw it in the pan and turn off heat.
  8. Your chicken should be done now, take it out of the oven and salt & pepper to taste. It’s up to you whether you like to keep them whole or cut into slices.
  9. When you’re ready to serve the dish, mix the pasta with parmesan cheese and roughly ¾ of the arugula. Serve when arugula is wilted and cheese has melted.
  10. Serve the pasta on the plate with chicken and top pasta with remaining fresh arugula.

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