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Jo Wheatley's Philadelphia, chicken and pancetta pasta Jo Wheatley's Philadelphia, chicken and pancetta pasta
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Philadelphia, chicken and pancetta pasta

Thanks to its creaminess, the Philadelphia Sweet Chilli adds just a gentle kick to this pasta dish, making it taste so good you may not want to share it!

SERVES
4
PREP
10 MINS
COOK
20 MINS
DIFFICULTY
EASY
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Thanks to its creaminess, the Philadelphia Sweet Chilli adds just a gentle kick to this pasta dish, making it taste so good you may not want to share it!

INGREDIENTS

Ingredients
  • - 4 skinless chicken breasts
  • - 2 sprigs each of thyme and rosemary, leaves stripped and chopped
  • - 50g pancetta, cubed
  • - 300g farfalle pasta
  • - 150g frozen peas
  • - 1 tbsp olive oil
  • - Knob of butter
  • - 120g Philadelphia Sweet Chilli, plus extra to serve
  • - Juice ½ lemon

METHOD

Method 1. Lay a chicken breast between sheets of parchment and bash with a meat hammer or rolling pin until half as thick. Repeat with each breast. Sprinkle with the chopped herbs and season.

2. Dry fry the pancetta until crispy, then transfer to a plate until needed. Bring a large saucepan of water to the boil, tip in the pasta and cook according to pack instructions. When it has just 2 minutes more to cook, add the peas.

3. Meanwhile, heat a little oil and small knob of butter in a pan on a medium heat. Add the chicken breasts and fry for 2-3 minutes on each side, or until cooked through.

4. Save a ladle of the pasta water, then drain the pasta and peas and tip back into the pan. Stir in the Philadelphia and pancetta with lemon juice and enough of the reserved pasta water to melt together into a sauce.

5. Divide the pasta between 4 bowls or plates. Slice the chicken and add to the pasta. Top with a spoonful more of the Philadelphia and serve.

NUTRITIONAL INFORMATION

Nutritional information
Kcal 540
Fat (g) 12.7
Saturates (g) 4.1
Carbs (g) 59.5
Sugars (g) 5.3
Fibre (g) 6.7
Protein (g) 43.4
Salt (g) 0.8
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Ingredients