Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Method
1
Cook the pasta in a large pan of boiling water as directed on the packet. Five minutes before the end of the cooking time add the beans to the pasta. Drain when cooked.
2
Meanwhile, cut the chicken breasts into slices. Heat the oil in a large frying pan and add the chicken. Cook the chicken until it is browned and cooked through. Then stir in the lemon juice.
3
Add the stock and Philadelphia. Heat gently until the Philadelphia has melted and formed a sauce but do not boil.
4
Add the pasta and beans to the lemony chicken mixture and stir together. Serve immediately.
PRO TIP You don’t have to use penne for this recipe. Use a pasta of your choice.
If liked, replace the green beans with broccoli florets.
