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Creamy Penne Pasta with Creamy Chicken and Thyme Sauce

Creamy Penne Pasta with Creamy Chicken and Thyme Sauce
10 Mins
Prep time
35 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 500g chicken tenderloins, halved
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 50g pancetta or bacon, thinly sliced
  • 3/4 cup chicken stock
  • 185ml can evaporated milk
  • 125g PHILADELPHIA Light Spreadable Cream Cheese
  • 1/2 cup semi sun dried tomatoes
  • 1/3 cup frozen peas
  • 2 teaspoons chopped thyme
  • Salt and pepper, to taste
  • 250g penne pasta, cooked and drained

How to make it

  1. HEAT the oil in a medium non-stick frying pan and cook the chicken for 5-8 minutes or until golden. Remove and keep warm. Add the onions, garlic and pancetta to the pan and saute for 2-3 minutes until the onions have softened.
  2. POUR in the stock, milk and PHILLY, then stir until well combined. Return the chicken to the pan with the tomatoes, peas and thyme. Allow to simmer for another 5-8 minutes until the sauce has slightly thickened and chicken is cooked through. Season to taste.
  3. DIVIDE the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately.
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