Philly Lemon Chicken Pasta
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| Prep time 20 minutes Serves: 4 portions Rating:   |
Ingredients
- 300 g penne pasta
- 150 g green beans
- 2 large skinless chicken breasts, weighing about 400g in total
- 2 tsp olive oil
- juice of 1 lemon
- 150 g Philadelphia Light with Garlic & Herbs
- 4 tbsp (60ml) chicken stock
Instructions
| Cook the pasta in a large pan of boiling water as directed on the packet. Five minutes before the end of the cooking time add the beans to the pasta. Drain when cooked. |
| Meanwhile, cut the chicken breasts into slices. Heat the oil in a large frying pan and add the chicken. Cook the chicken until it is browned and cooked through. Then stir in the lemon juice. |
| Add the stock and Philly. Heat gently until the Philly has melted and formed a sauce but do not boil. |
| Add the pasta and beans to the lemony chicken together stir and serve immediately. |
Philly's tips
- You don’t have to use penne for this recipe. Use a pasta of your choice. If liked, replace the green beans with broccoli florets.
Nutritional Information
Typical valuesPer Serving
Energy2035.3kJ / 486.0 kcal
Protein42.8g
Carbohydrate57.6g
of which Sugars4.9g
Fat10.0g
of which Saturated Fat4.8g
Fibre (Englyst)2.8g
Sodium*0.3g
*Equivalent as Salt0.7g
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