Philadelphia chicken and grilled pepper fusilli

A creamy chicken pasta dish that uses Philadelphia Light with Grilled Peppers.

Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.

Philadelphia chicken and grilled pepper fusilli

Servings:	Serves 4
Calories per serving:	560
Ready in:	35 minutes
Prep. time:	20 minutes
Cook time:	15 minutes
Difficulty:
Recipe author:	Chef
First published:	27th April 2013

Best recipe review Creamy pasta 3.4/5 Think I would rather use cream cheese with a red pepper and grill it myself! Paul R Smith

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 300 g Fusilli pasta
• 2 teaspoons olive oil
• 2 large chicken breasts, sliced
• 150 g Philadelphia Light with grilled peppers
• 60 ml hot vegetable stock
• 12 cherry tomatoes, halved
• 12 black stoned olives, sliced (optional)

Method

1. Heat the oil in a frying pan and add the chicken.
2. Cook the chicken until it is browned and cooked through.
3. Meanwhile cook the fusilli in a large pan of boiling water as directed on the packet.
4. Drain and return the pasta to the pan.
5. Stir in the cooked chicken.
6. Add the Philly and hot stock.
7. Heat gently until the Philly has melted and formed a sauce but do not boil.
8. Add a little more stock if the sauce is a touch thick. Lightly stir in the tomatoes and olives if being used.
9. Season to taste and serve immediately.

Recipe source

• The Philadelphia recipe website

See also

Other recipes that use Philadelphia Light with grilled peppers:

• Philadelphia chicken and grilled pepper fusilli

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