1.Cook the penne according to the instructions on the packaging. Once cooked drain and set aside.
2.Chop the chicken into bite-sized pieces, season with salt and pepper. Heat the oil in a large pan over medium heat and cook the chicken until browned and cooked through (about 5-7 minutes).
3.Add in the cream and harissa paste into the pan and mix well with the chicken. Then add in the spinach in batches, cover with a lid and cook until wilted.
4.When adding the last batch of spinach also add in the tomatoes. Cook for another 2 minutes before adding in the cooked penne.
5.Stir well and heat for another 1-2 minutes. Serve hot with freshly ground black pepper.
Macros per single serving: