Ingredients for 2
- 250 g fresh penne pasta
- 2 chicken breasts, cut into pieces
- 1 tbsp olive oil
- 2 g fresh rosemary
- 0.5 tbsp grated parmesan
- Freshly ground black pepper to taste
- 60 g red pepper, finely diced
- A little parsley, chopped
- 100 g Philadelphia Light
- 5 tbsp semi-skimmed milk
- 1 tbsp green olives, sliced
Instructions
- Cook the pasta in boiling water, as directed on the pack. Meanwhile pan fry the chicken in a little oil until golden brown and cooked through. Add the rosemary, parmesan & black pepper.
- For the sauce, gently fry the red pepper, then add the parsley, Philly and milk. Stir until melted then add in your drained pasta, olives and chicken.
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