I usually make a cheese sauce for most of my pasta dishes, but sometimes I want something a little healthier. And after all the mince pies and chocolates, now is one of those times. This is when I reach for a tub of Lightest Philadelphia, rather than a block of cheddar. And another bonus is it makes the meal even quicker to prepare. Also it includes plenty of healthy green vegetables and lean chicken. I have used white pasta as the children prefer that, but you could swap for wholewheat pasta to make the dish even healthier.
Ingredients (serves 2 adults and 2 children)
100g cooked chicken breast
360g Lightest Philadelphia (2x 180g tubs)
salt and pepper
2 tablespoons of olive oil
250g penne pasta or similar (75g per adult and 50g per child)
Chop the broccoli and leeks.
Chop the chicken.
Bring two large saucepans of water to the boil.
Add a tablespoonful of olive oil to one of the pans.
Add the pasta to this pan of boiling water and cook for 10-12 minutes.
Add the broccoli to the other pan and cook for 5 minutes.
Then heat a tablespoonful of olive oil in a wok and gently cook the leek.
Drain the broccoli and add to the wok.
Add the chicken.
Season with salt and pepper.
Drain the pasta and add to the wok.
Stir in the philadelphia.
Continue to cook for 2 minutes, to allow the sauce to heat through.
Serve and enjoy.
Disclosure: This is my entry for the Big Health Recipe Challenge.