Creamy Sweet Chilli Prawns and Pasta

• 1 tablespoon oil
• 400g green prawn cutlets, deveined
• 1 red capsicum, cut into 1 cm pieces
• 3 spring onions, chopped
• 250ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• ½ cup sweet chilli sauce
• ½ cup frozen peas, thawed
• 350g fettucine, cooked, drained and kept warm
• ¼ cup chopped coriander

1. HEAT the oil in a large non-stick frypan and saute the prawns for 4-5 minutes until cooked through. Add the capsicum and spring onions and cook a further 2 minutes
2. ADD the PHILLY, sweet chilli sauce and peas, stir until smooth and simmer for 2 minutes.
3. GENTLY stir through the pasta and reheat on a low heat for 2-3 minutes. Toss through the coriander. Serve immediately.

This scrumptious prawn pasta recipe will become a family favourite, because it's so easy to make and tastes delicious!