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, sliced into bite-sized pieces
salt and black pepper
Philadelphia Light with Garlic & Herbs
Bring a pot of salted water to the boil and cook the tagliatelle according to the package instructions.
Heat the oil in a large saucepan pan over a medium-high heat. Add the chicken and season with salt and pepper. Cook for about five minutes, stirring occasionally, until browned and cooked through. Remove from the pan and set aside.
Reduce the heat and stir in the cream cheese until melted. Whisk in the milk and bring to a simmer until the sauce thickens slightly.
Stir in the Parmesan and chicken. Season with black pepper.
Drain the tagliatelle, reserving a bit of the pasta water. Stir the pasta into the sauce, adding a bit of the water to thin it out if needed. Serve hot.
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