The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Verbena harissa chicken pasta
Hello, flavour. Spicy green verbena harissa coats free-range British chicken – waking up taste buds. Tender broccoli and brown rice pasta complete the dish!
Ready in 20
High protein
Low sat fat
Serving size
Ingredients
- 1 garlic clove
- 1 tbsp green verbena harissa (use half) (Mustard)
- 60g brown rice penne (Eggs)
- 150g British Free Range chicken thighs
- 90g Tenderstem broccoli
- 60g baby plum tomatoes
- 60g chestnut mushrooms
Nutritional Information
Calories: 604
Protein: 42g
Carbs: 50g
Fat: 26g
Ingredients
- 1 tbsp green verbena harissa (Mustard)
- 120g brown rice penne (Eggs)
- 2 garlic clove
- 75g baby plum tomatoes
- 180g Tenderstem broccoli
- 120g chestnut mushrooms
- 300g British Free Range chicken thighs
Nutritional Information
Calories: 600
Protein: 41g
Carbs: 50g
Fat: 26g
Verbena harissa chicken pasta
Hello, flavour. Spicy green verbena harissa coats free-range British chicken – waking up taste buds. Tender broccoli and brown rice pasta complete the dish!
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Cooking Instructions
- Boil a kettle. Trim the broccoli, then cut into thirds. Quarter the mushrooms. Finely slice the garlic. On a separate board, slice the chicken into strips.
- Fill a large saucepan with salted boiling water. Add the penne and boil for 4 mins. Add the broccoli and boil for a further 3 mins, then drain everything and keep warm.
- Meanwhile, heat a large frying pan with 1 tbsp oil on a high heat. Season the chicken with sea salt and black pepper, then add to the hot pan. Cook the chicken for 3 mins, turning once. Add the mushrooms and cook for a further minute. Add the tomatoes, cook for 2 mins, then add the garlic. Cook for a further 2 mins, then add 3 tbsp water to create more liquid in the pan. Cook for a further minute, then add the harissa and stir through.
- Add the pasta and broccoli to the chicken, then mix to warm and take on flavours from the pan. Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear. Cook for longer if necessary.
- Serve the verbena chicken pasta.
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