4 Servings
Prep Time:10 min Total Time:45 min 
Ingredients
Product Substitutes
For Lighter version use Philadelphia Light BlockFeeling experimental?
Method
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.
2
Add the onions, garlic and pancetta to the pan and saute for 2-3 minutes until the onions have softened.
3
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.
4
Return the chicken to the pan with the tomatoes, peas and thyme.
5
Allow to simmer for another 5-8 minutes until the sauce has slightly thickened and chicken is cooked through. Season to taste.
6
Divide the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately.
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