Harissa-hummus Ch*cken Penne (by Leozette Roode)

Yields1 Serving
 250 g Bio XXI Multigrain Penne (one packet)
 1 tbsp B-Well Oil (for cooking pasta)
 Salt (to taste)
 Amma's Creamy vegan butter (for frying)
 On the Green Side flame grilled tender Moroccan fillets (1 packet)
 1 qt white onion (chopped)
 1 qt Garlic Clove (minced or gratted)
 2 tbsp Pest Princess Harrisa Paste
 1 cup Pesto Princess Hummus
 1 tsp mixed herbs
1

Boil the Bio XXI Multigrain Penne as per instructions on packet (about 10 minutes for al dente).

Remove from heat and drain but keep 1 cup of the pasta water for the sauce!

2

Heat 1 tsp oil or vegan butter in ap[an and fry the On the Green Side Ch*cken until crispy and brown. If the pieces are too large and chunky, just break them apart to your preferred size.

Remove from the pan and set aside in a bowl.

3

In the same pan, heat another tsp of oil over a medium to high heat, add the onion and fry until translucent. The add the garlic and fry until onion is brown and fragrant.

4

Add the harissa paste and coat the mixture with the paste.

Add the hummus and mixed herbs to the pan and stir thoroughly.

Gradually add the pasta water until you get the consistency you like.

5

Add the cj*icken pieces back in the pan, along with the pasta.

Stir gentry so the pasta don't break.

If you add less pasta, you will get a saucier dish... all up to your own preference!

6

Serve in deep bowls with some vegan Parmesan and chili flakes.

Enjoy!!

7

Chef Tip: By using different flavored pastes and hummus, you will get a great variety of pasta dishes!

Ingredients

 250 g Bio XXI Multigrain Penne (one packet)
 1 tbsp B-Well Oil (for cooking pasta)
 Salt (to taste)
 Amma's Creamy vegan butter (for frying)
 On the Green Side flame grilled tender Moroccan fillets (1 packet)
 1 qt white onion (chopped)
 1 qt Garlic Clove (minced or gratted)
 2 tbsp Pest Princess Harrisa Paste
 1 cup Pesto Princess Hummus
 1 tsp mixed herbs

Directions

1

Boil the Bio XXI Multigrain Penne as per instructions on packet (about 10 minutes for al dente).

Remove from heat and drain but keep 1 cup of the pasta water for the sauce!

2

Heat 1 tsp oil or vegan butter in ap[an and fry the On the Green Side Ch*cken until crispy and brown. If the pieces are too large and chunky, just break them apart to your preferred size.

Remove from the pan and set aside in a bowl.

3

In the same pan, heat another tsp of oil over a medium to high heat, add the onion and fry until translucent. The add the garlic and fry until onion is brown and fragrant.

4

Add the harissa paste and coat the mixture with the paste.

Add the hummus and mixed herbs to the pan and stir thoroughly.

Gradually add the pasta water until you get the consistency you like.

5

Add the cj*icken pieces back in the pan, along with the pasta.

Stir gentry so the pasta don't break.

If you add less pasta, you will get a saucier dish... all up to your own preference!

6

Serve in deep bowls with some vegan Parmesan and chili flakes.

Enjoy!!

7

Chef Tip: By using different flavored pastes and hummus, you will get a great variety of pasta dishes!

Harissa-hummus Ch*cken Penne (by Leozette Roode)
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