Sweet chilli Philadelphia with roasted pepper pasta

Sweet chilli Philadelphia with roasted pepper pasta

Servings:	Serves 4
Calories per serving:	491
Ready in:	45 minutes
Prep. time:	15 minutes
Cook time:	30 minutes
Difficulty:
Recipe author:	Chef
First published:	27th April 2013

Chicken breasts, pasta and Philadelphia Light with sweet chilli makes a healthy low-calorie meal for four.

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

Ingredients

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

• 2 chicken breasts
• 1 large red pepper
• 1 large yellow pepper
• 2 red onions
• 1 teaspoon olive oil
• 250 g rigatoni pasta
• 150 g Philadelphia Light with sweet chilli
• 75 ml chicken stock
• basil leaves (optional)

Mise en place

• Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]

Method

1. Chop the chicken, peppers and onions into bite-sized pieces. Arrange in a roasting tin and drizzle with olive oil.
2. Cook for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are soft.
3. Meanwhile cook the pasta as directed on the packet.
4. Drain the pasta and return to the pan, add the Philly and chicken stock, stir until the Philly has melted.
5. Stir in the hot chicken and roasted vegetables to the pasta and Philly sauce.

Serving suggestions

Serve immediately, garnished with basil leaves.

Recipe source

• Philadelphia recipe website

See also

Other recipes that use Philadelphia Light with sweet chilli:

• Sweet chilli Philadelphia with roasted pepper pasta
• Sweet chilli Philadelphia with linguine, prawns and coriander

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