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 review Slimmer's delight 4/5 Low in calories, high in taste. Paul R Smith

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

1. 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).
2. Reduce the heat and add the curry powder, cook for 1 minute then add the Philly, milk and mango chutney
3. Stir until the Philly melts and forms a creamy sauce and it is warmed all the way through.

Serving suggestions

Serve with rice and broccoli.

Recipe source

• The Philadelphia recipe website

See also

• Safe minimum cooking temperatures

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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