Philadelphia chutney chicken
Delicious Philadelphia Chutney chicken in a Philadelphia Light cream cheese sauce.
| Philadelphia chutney chicken | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 394 |
| Ready in: | 15 minutes |
| Prep. time: | 5 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 27th April 2013 |
|
Best recipe reviewSlimmer's delight 4/5 Low in calories, high in taste. |
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 tablespoon oil
- 4 chicken breasts, cut into strips
- 1 teaspoon curry powder (medium strength)
- 100 g Philadelphia Light
- 2 tablespoons milk
- 1 tablespoon mango chutney
to serve
- 240g rice (Basmati and Wild rice is good)
- 320g Steamed broccoli
Method
- Heat the oil in a frying pan and cook the chicken for approx. 5 minutes until cooked through and lightly browned (juices will run clear when tested with a sharp knife).
- Reduce the heat and add the curry powder, cook for 1 minute then add the Philly, milk and mango chutney
- Stir until the Philly melts and forms a creamy sauce and it is warmed all the way through.
Serving suggestions
Recipe source
See also
Other recipes that use Philadelphia Light:
- Creamy Philadelphia monkfish and prawns
- Creamy Philadelphia butternut squash and chilli soup
- Pork chops with a creamy Philadelphia mustard sauce
- Philadelphia chutney chicken
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