Watch video Nutrition: Serving 1 Serving 660kcal Protein 56g Carbohydrates 75g Fat 15g SHARE THIS RECIPE: Ingredients 1courgette 1 red pepper200g chicken breast 2 cloves garlic 1 or 2 chili peppers150ml tomato passatateaspoon of mixed herbsheaped teaspoon of Harissa paste100g of Pasta Pennesalt, pepper and red paprika powder10ml rapeseed oilfresh basil Method STEP 1 Dice chicken breast, season with salt, pepper and red paprika. Let it marinate for minimum of 30 minutes.STEP 2 Boil pasta in salted water until aldente.STEP 3 While pasta is boiling chop courgette and red peppers, Add the rapeseed oil and butter to a large deep frying pan. Heat the oil over medium-high until the pan is very hot. Add chopped courgette, red peppers, garlic, chillies and seasoned chicken to the to the pan and fry for a couple minutes until chicken is almost done and courgette and red peppers are soften but still firm.STEP 4 Add passata, mixed herbs, harissa paste and 50ml of water and let it simmer until chicken is cooked through and is easy to sperate with a spatula. Don’t forget to mixing it from time to time.STEP 5 When chicken is cooked through and all vegetables are soft and tender add boiled pasta, chopped basil and combine it all together. Make sure the pasta is entirely covered in a sauce.STEP 6 Plate it and enjoy. Personal Empower tips MAKEAHEAD Marinate diced chicken for at least 24h for a deeper flavour and better meat texture. BUYSMART Don’t use expensive cooking sprays, they burn fast on the pan and pure waist of money. Buy “Silicone Basting Brush” instead and use it to grease your pan with minimum amount of oil.