Creamy Pasta with Chicken, Tomato and Italian Herbs

Creamy Pasta with Chicken, Tomato and Italian Herbs
15 Mins
Prep time
20 Mins
Cooking time
Serves 4

What you need

  • 1-2 tablespoons olive oil
  • 500g chicken tenderloins, halved
  • 1 red capsicum, cut into 1.5 cm pieces
  • 100g baby spinach
  • 250ml PHILADELPHIA Tomato & Italian Herbs Cream For Pasta
  • Freshly ground black pepper
  • 250- 300g maccheroni or penne pasta, cooked and drained
  • ½ cup roasted pinenuts
  • Basil leaves, for garnish

How to make it

  1. HEAT a little oil in a medium non stick frying pan and cook the chicken for 5-8 minutes or until golden. Remove and keep warm. Add a little extra oil and saute the capsicum for 2-3 minutes.  Add the spinach leaves and allow to wilt.
  2. STIR in the PHILLY and chicken. Season with pepper. Allow to simmer for 5 minutes until the sauce has slightly thickened and chicken is heated through.
  3. PLACE the pasta into serving bowls then spoon over the sauce, sprinkle with pinenuts and basil. Serve immediately