Tuesday, 31 December 2013

Philly Chicken And Thyme Penne

Serves 4
Syns Per Serving : Extra Easy - Syn-free**
**add 3 Syns per serving if not using the Philadelphia Light as part of your Healthy Extra A choice
• Fry Light
• 2 large skinless, boneless chicken breast fillets, each weighing about 175gm, cut into chunks
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 2 rashers lean smoked back bacon, all visible fat removed and cut into small pieces
• 250ml chicken stock, made with a stock cube
• 150gm Philadelphia Light**
• 8 baby plum tomatoes, finely chopped
• 100gm frozen peas
• 1dsp fresh thyme leaves
• freshly ground black pepper
• 300gm dried penne pasta
1. Heat a large frying pan sprayed with Fry Light and fry the chicken until browned on all sides. Remove from the pan and set aside. Add the onion and bacon to the pan and fry for 3-4 minutes then add the garlic and fry 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 minutes then check that the chicken is cooked through.
3. In the meantime, cook the pasta according to the packet instructions then drain. Stir the sauce through the pasta and serve.

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