| Servings | serves |
Ingredients
- 1 tablespoon Olive Oil
- 500 grams Chicken Tenderloins halved
- 1 Onion finely chopped
- 1 clove Garlic Cloves crushed
- 50 grams Pancetta or Bacon, thinly sliced
- 3/4 cup Chicken Stock
- 185 ml Evaporated Milk
- 125 grams Light Cream Cheese
- 1/2 cup Sun-dried Tomatoes
- 1/3 cup Peas frozen
- 2 teaspoons Thyme Leaves chopped
- Salt and Pepper to taste
- 250 grams Penne Pasta cooked and drained
Ingredients
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Instructions
- Heat the oil in a medium non stick frying pan and cook the chicken for 5-8 minutes or until golden. Remove and keep warm. Add the onions, garlic and pancetta to the pan and sauté for 2-3 minutes until the onions have softened.
- Pour in the stock, milk and cream cheese, then stir until well combined, Return the chicken to the pan with the tomatoes, peas and thyme. Allow to simmer for another 5-8 minutes until the sauce has slightly thickened and chicken is cooked through. Season to taste.
- Divide the cooked pasta between the serving bowls and spoon over the sauce. Serve immediately.
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