Cut the tops and ends of the green beans and slice them in two. Put a flat nonstick pan or a wok on high heat with a little oil and start baking the beans.

While the beans fry. Put on some water in a pot, add salt and start bringing it to a boil. Then cut the broccoli flowers off the stem and pull them apart into smaller pieces.

Once the beans are nicely fried, put them aside. Add the broccoli flowers to the pan with some more oil.

Chop your onion in fine pieces in the mean time.

Add the pasta to the water.

While the chicken cooks add the butter to your vegetable pan, and add the chopped onions.

When the pasta is ready, make sure to save some of the pasta water for the sauce. Strain the pasta and add to the pan with the butter together with the vegetables.

Add a little of the pasta water to the pasta and grate the parmesan cheese into the pasta. If the sauce is too sticky add some pasta water if it's too loose add some more cheese. The sauce should be creamy in texture.

Plate the pasta and vegetables, cut the chicken and put it on top. Your can add some parmesan cheese slices as garnish.

Butterfly the chicken breast for even cooking and more surface area. Rub the whole chicken breast with garlic paste and harrissa paste. Fry the chicken in another pan, both sides on medium high until dark spots appear. Switch the heat to low and until cooked but not dry on the inside.