Philadelphia Lemon Chicken Pasta
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  • Prep time 20 '
  • Total time 20 '


  • 300 g penne pasta
  • 150 g green beans
  • 2 large skinless chicken breasts, weighing about 400g in total
  • 2 tsp olive oil
  • juice of 1 lemon
  • 150 g Philadelphia Light with Garlic & Herbs
  • 4 tbsp (60ml) chicken stock


  • 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.

Nutritional Information

Typical values Per Serving
Energy 2035.3 kj
Energy 486.0 kcal
Fat 10.0 g
Carb 57.6 g
Protein 42.8 g
Saturated fat 4.8 g
Salt 0.7 g
Dietary fibre 2.8 g
Sugars 4.9 g