Chicken & HarissaTagliatelle

with Chives Philadelphia and cherry tomatoes
Cook time20 min


  • 4tbsp olive oil
  • 4skinless chicken breasts, cut into strips
  • 2tbsp lemon juice
  • 300gtagliatelle
  • 2tsp harissa paste
  • 200gcherry tomatoes, halved
  • 170gPhiladelphia with Chives
  • 80mlchicken stock


  • 1.Heat 2 tablespoons of the oil in a frying pan. Add the chicken pieces and lemon juice, and cook for about 5 minutes, stirring occasionally or until the chicken is thoroughly cooked.
  • 2.Meanwhile, cook the tagliatelle in a large pan of salted boiling water as directed on the pack. When cooked, drain the pasta.
  • 3.Put the pasta saucepan back onto heat and add the remaining olive oil, the harissa and the tomatoes. Cook for a few minutes until the tomatoes have just softened. Then add the Philly and chicken stock. Heat gently until the Philly has melted and formed a sauce.
  • 4.Stir in the pasta and chicken. If the sauce is a little thick, simply add a little more stock. Season to taste and serve immediately in warmed dishes.

Leftover Tip

Pick up some Philadelphia with Garlic & Herbs to stir through the leftover Pasta, garnish with the leftover cherry tomatoes and you are basically a TV chef.

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy500.0 kcal
Protein44.4 g
Fat24.4 g
Saturated fat6.6 g
Carb26.6 g
Sugars4.9 g
Salt0.3 g
Dietary fibre3.0 g
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