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Philadelphia Lemon Chicken Pasta
, weighing about 400g in total
juice of 1 lemon
Philadelphia Light with Garlic & Herbs
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.
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.
Add the stock and Philadelphia. Heat gently until the Philadelphia has melted and formed a sauce but do not boil.
Add the pasta and beans to the lemony chicken mixture and stir together. Serve immediately.
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.
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