Philly Chicken and Thyme Penne

This is really good, I’ve made it a good few times and I originally found the recipe the Philadelphia website.

Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients

  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.

Instructions

  • 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

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Amanda Lucas

A self-confessed technology nut, full-time computer nerd and lover of all things food related. Grub Galore is a place to get my creative foodie fix and serves as somewhere for me to share my recipes. I hope you enjoy browsing my growing collection.

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