Philadelphia chicken and grilled pepper fusilli: Difference between revisions
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|title=Philadelphia chicken and grilled pepper fusilli | |||
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|keywords=Philadelphia chicken and grilled pepper fusilli Cheese recipes | |||
|description=A creamy chicken pasta dish that uses Philadelphia Light with Grilled Peppers | |||
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{{recipesummary | {{recipesummary | ||
|DatePublished=27th April 2013 | |||
|Author=Chef | |||
|ImageComment = | |ImageComment = | ||
|Servings = Serves 4 | |Servings = Serves 4 | ||
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{{PhiladelphiaPermission}} | {{PhiladelphiaPermission}} | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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| 12 [[Cherry tomatoes|cherry tomatoes]], halved | | 12 [[Cherry tomatoes|cherry tomatoes]], halved | ||
| 12 black stoned [[Olives|olives]], sliced (optional) | | 12 black stoned [[Olives|olives]], sliced (optional) | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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::of which Sugars 5.7g | ::of which Sugars 5.7g | ||
:Fat 5.8g | :Fat 5.8g | ||
::of which Saturated Fat 3.5g | ::of which [[Saturated Fat]] 3.5g | ||
:[[Fibre]] (Englyst) 2.9g | :[[Fibre]] (Englyst) 2.9g | ||
:[[Sodium]]* 0.4g | :[[Sodium]]* 0.4g | ||
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==See also== | ==See also== | ||
{{OtherRecipes Philadelphia Light with grilled peppers}} | {{OtherRecipes Philadelphia Light with grilled peppers}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Main courses]] | [[Category:Main courses]] | ||
Revision as of 05:33, 30 December 2013
| Philadelphia chicken and grilled pepper fusilli | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 35 minutes |
| Prep. time: | 20 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 27th April 2013 |
A creamy chicken pasta dish that uses Philadelphia Light with Grilled Peppers.
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
- 300 g Fusilli pasta
- 2 teaspoons olive oil
- 2 large chicken breasts, sliced
- 150 g Philadelphia Light with grilled peppers
- 60 ml hot vegetable stock
- 12 cherry tomatoes, halved
- 12 black stoned olives, sliced (optional)
Method
- Heat the oil in a frying pan and add the chicken.
- Cook the chicken until it is browned and cooked through.
- Meanwhile cook the fusilli in a large pan of boiling water as directed on the packet.
- Drain and return the pasta to the pan.
- Stir in the cooked chicken.
- Add the Philly and hot stock.
- Heat gently until the Philly has melted and formed a sauce but do not boil.
- Add a little more stock if the sauce is a touch thick. Lightly stir in the tomatoes and olives if being used.
- Season to taste and serve immediately.
Recipe source
Nutritional information
Value per serving
- Energy 1817.5kJ / 434.0 kcal
- Protein 30.4g
- Carbohydrate 58.2g
- of which Sugars 5.7g
- Fat 5.8g
- of which Saturated Fat 3.5g
- Fibre (Englyst) 2.9g
- Sodium* 0.4g
- *Equivalent as Salt 0.9g
See also
Other recipes that use Philadelphia Light with grilled peppers:
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