Penne with Creamy Chicken and Thyme Sauce

Ingredients

• 1 tablespoon olive oil
• 500g chicken tenderloins, halved
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 50g pancetta or bacon, thinly sliced
• 3/4 cup chicken stock
• 185ml can evaporated milk
• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup semi sun dried tomatoes
• 1/3 cup frozen peas
• 2 teaspoons chopped thyme
• Salt and pepper, to taste
• 250g penne pasta, cooked and drained

Method

• HEAT the oil in a medium non stick frying pan and cook the chicken for 5-8 minutes or until golden. Remove and keep warm. Add the onions, garlic and pancetta to the pan and sauté for 2-3 minutes until the onions have softened.
• POUR in the stock, milk and PHILLY, then stir until well combined, Return the chicken to the pan with the tomatoes, peas and thyme. Allow to simmer for another 5-8 minutes until the sauce has slightly thickened and chicken is cooked through. Season to taste.
• DIVIDE the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately