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.
Pour in the stock, milk and PHILADELPHIA Cooking Cream Light, then stir until well combined.
- Instead of PHILADELPHIA Cooking Cream Light, you can also use PHILADELPHIA Light Cream Cheese Spreads Tub 250 g.
- You cam also use chicken breast or thigh in the place of tenderloin.
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.
Divide the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately.