Creamy LemonChicken Penne

with green beans
Cook time20 min


  • 300gpenne pasta
  • 150ggreen beans
  • 2large skinless chicken breasts, weighing about 400g in total
  • 2tsp olive oil
  • 1lemon's juice
  • 150gPhiladelphia with Garlic & Herbs
  • 4tbsp(60ml) chicken stock


  • 1.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.
  • 2.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.
  • 3.Add the stock and Philadelphia. Heat gently until the Philadelphia has melted and formed a sauce but do not boil.
  • 4.Add the pasta and beans to the lemony chicken mixture and stir together. Serve immediately.

Leftover Tip

How about using the leftovers to make tomorrows packed lunch?

A chicken and Philadelphia sandwich to get you through the day.

This recipe uses

Nutritional Information

Typical valuesPer Serving
Energy486.0 kcal
Protein42.8 g
Fat10.0 g
Saturated fat4.8 g
Carb57.6 g
Sugars4.9 g
Salt0.3 g
Dietary fibre2.8 g
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