Sweet chilli Philadelphia with roasted pepper pasta
From Cookipedia
| Sweet chilli Philadelphia with roasted pepper pasta | |
|---|---|
 |
| Servings: | Serves 4 |
| Ready in: | 45 minutes |
| Prep. time: | 15 minutes |
| Cook time: | 30 minutes |
| Difficulty: | 
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Chicken breasts, pasta and Philadelphia Light with sweet chilli makes a healthy low-calorie meal for four.
Many thanks to those nice people from Philadelphia who gave their permission for us to use these recipes.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 chicken breasts
- 1 large red pepper
- 1 large yellow pepper
- 2 red onions
- 1 teaspoon olive oil
- 250 g rigatoni pasta
- 150 g Philadelphia Light with sweet chilli
- 75 ml chicken stock
- basil leaves (optional)
Mise en place
- Preheat the oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
Method
- Chop the chicken, peppers and onions into bite-sized pieces. Arrange in a roasting tin and drizzle with olive oil.
- Cook for 20-25 minutes, until the chicken is thoroughly cooked and the vegetables are soft.
- Meanwhile cook the pasta as directed on the packet.
- Drain the pasta and return to the pan, add the Philly and chicken stock, stir until the Philly has melted.
- Stir in the hot chicken and roasted vegetables to the pasta and Philly sauce.
Serving suggestions
Serve immediately, garnished with basil leaves.
Recipe source
Nutritional information
Value per serving
- Energy 1499.3kJ / 358.0 kcal
- Protein 25.4g
- Carbohydrate 30.6g
- of which Sugars 3.2g
- Fat 15.7g
- of which Saturated Fat 4.7g
- Fibre (Englyst)2.8g
- Sodium* 0.1g
- *Equivalent as Salt 0.3g
See also
Other recipes that use Philadelphia Light with sweet chilli: