Chilli Spaghetti with Salmon and Broccoli
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  • Prep time 20 '
  • Total time 40 '


  • 300 g dried spaghetti
  • 300 g broccoli
  • 2 tsp red chilli in sunflower oil
  • 200 g Philadelphia Light
  • 120 ml semi-skimmed milk
  • 200 g salmon fillet, cooked and flaked into chunks


  • Cook the spaghetti in a large pan of boiling water according to the pack instructions.
  • Trim the broccoli and discard the thick stems. Cut into pieces keeping the florets intact. Add to the pasta water for the last 4 minutes of the cooking time. Drain well then return to the pan, cover and keep warm.
  • Place the chilli in a small saucepan, add the Philadelphia and milk. Stir over a low heat until melted.
  • Pour the sauce over the spaghetti and broccoli. Add the salmon and toss lightly together. Season to taste and serve immediately in warm pasta dishes.


  • Add more or less hot chilli to suit your own taste buds!
  • The salmon can be omitted from this recipe or replaced with cooked prawns.

Nutritional Information

Typical values Per recipe
Energy 8199.0 kj
Energy 1958.0 kcal
Fat 64.0 g
Carb 241.6 g
Protein 113.6 g
Saturated fat 24.0 g
Salt 3.0 g
Dietary fibre 17.2 g
Sugars 28.4 g