This is really good, I’ve made it twice and I only found the recipe the Philadelphia website recently.

Prep time – 10 mins
Cook time – 25 mins
Serves 4
INGREDIENTS

  • 2 tsp oil
  • 2 large chicken breasts cut into chunks
  • 1 onion finely diced
  • 1 garlic clove crushed
  • 2 rashers lean back bacon thinly sliced
  • 200ml chicken stock
  • 120g Philadelphia Extra Light
  • 8 sun blushed tomatoes finely diced
  • 100g frozen peas
  • small bunch thyme, leaves picked, stalks discarded
  • 250g penne cooked


METHOD

  1. Heat the oil in a frying pan and brown the chicken on all sides remove from the pan and set aside. Add the onions and bacon to the pan and cook for 3-4 mins then add the garlic and cook for a further minute.
  2. Stir in the stock and Philly, mixing until well combined. Return the chicken to the pan, add the tomatoes, thyme and peas and season. Bring to a simmer for 5 mins and check that the chicken is cooked through.
  3. In the mean time cook the penne according the pack instructions then drain. If you find the sauce is a little thick add spoon or two of pasta water to loosen. Divide the pasta between four bowls and top with the chicken and sauce. Equally as good made with turkey.

 

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