Harissa chicken with mushrooms and linguine.

INGREDIENTS Serves 4

1 syn per portion

4 chicken breasts

100 g button mushrooms

2 tsp garlic/ginger puree

4 tsp harissa seasoning

200 ml chicken stock

1 tbsp cornflour mixed with a little water

2 tbsp half fat creme fraiche

200 g dried linguine

Mix the garlic/ginger paste with the harissa seasoning and rub over the chicken breasts. Add to a slow cooker with the chicken stock and cook on low for four hours. Remove the lid and add the mushrooms and cornflour paste. Replace the lid and cook for another hour. When cooking is finished, stir through the creme fraiche. Cook the linguine according to the pack instructions. Mix with the chicken mixture and serve !

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