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Chicken & Harissa Tagliatelle
, cut into strips
Philadelphia with Chives
Heat 2 tablespoons of the oil in a frying pan. Add the chicken pieces and lemon juice, and cook for about 5 minutes, stirring occasionally or until the chicken is thoroughly cooked.
Meanwhile, cook the tagliatelle in a large pan of salted boiling water as directed on the pack. When cooked, drain the pasta.
Put the pasta saucepan back onto heat and add the remaining olive oil, the harissa and the tomatoes. Cook for a few minutes until the tomatoes have just softened. Then add the Philadelphia and chicken stock. Heat gently until the Philadelphia has melted and formed a sauce.
Stir in the pasta and chicken. If the sauce is a little thick, simply add a little more stock. Season to taste and serve immediately in warmed dishes.
Leftover tip: Pick up some Philadelphia with Garlic & Herbs to stir through the leftover Pasta, garnish with the leftover cherry tomatoes and you are basically a TV chef.
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