Penne Forever

A very relaxed weekend, this was. Both David and I got up after midday on Saturday (I did get up at 8am to feed the cats as they were making their disapproval known - loudly, and then went back to bed). I usually wake up with a headache when I sleep too much, but this time there was no headache. We very plainly needed the sleep! So by 6pm it still felt like 2pm would feel on a normal day, and I cooked 'lunch' ;)

I'd cut out this recipe from a newspaper Philadelphia cream cheese advert a while back (quite a while back!) and finally got round to making it. So easy and so yummy!

Chicken with Philadelphia & Olive Penne

Ingredients:
* 250g fresh penne pasta
* 2 chicken breasts, cut into pieces
* 1 tblsp olive oil
* 0.5 sprig fresh rosemary
* 0.5 tblsp grated parmesan
* freshly ground black pepper
* 0.5 red pepper, finely diced
* a little parsley, chopped
* 100g Philadelphia Light
* 5 tblsp semi-skimmed milk
* 1 tblsp green olives, sliced


Instructions:
1. Get your pasta boiling. Pan fry the chicken in a little oil until golden brown and cooked through. Add the rosemary, parmesan & black pepper.
2. For the sauce, gently fry the red pepper, then add the parsley, Philly and milk. Stir until melted then add in your drained pasta, olives and chicken.

Eat immediately. Serves 2.

I've always been amazed by how many recipes (sweet, savoury and easy!) involve Philadelphia Cheese. Have a look: recipes, recipes, and more recipes.

[img cred: Philadelphia]