Chicken, Mushroom & Chorizo Pasta

Creamy, indulgent but easily fitting into your
daily calories!
This dish is great as an everyday dish, but
also a special meal and is ready in 30 mins!

The Ingredients

  • 300g Chicken Breast
  • 1 tsp Cornflour
  • 30g Chorizo
  • 1/2 Red Onion
  • 100g Mushrooms
  • 40g Tomato Puree
  • 10g Garlic Puree
  • 1 tsp Mixed Herbs
  • 1 Chicken Stock Cube
  • 250 ml Boiling Water
  • 60g Philadelphia Lightest
  • 150g Dried Pasta (I used Tagliatelle)
  • 20g Parmesan, Grated

Serves 2

Per Serving
Energy – 602 kcals
Carbs – 66g
Fats – 12g
Protein – 59g


  • Cut the chicken into thin strips and add to a bowl with
    the cornflour and season with salt and pepper. Mix to
    cover the chicken.
  • Dice the onion and chorizo and slice the mushrooms.
  • Put a large pan on to boil.
  • Heat a large pan over a high heat and add 1 tsp of oil.
  • Fry the chicken until starting to brown all over, then
    remove from the pan and set aside.
  • Add the chorizo and fry for 2 mins to release the oil.
  • Add the onions and fry for 2-3 minutes until softened.
  • Add the mushrooms and fry for 2 mins.
  • Add the tomato puree, garlic puree and mixed herbs
    and cook for 1-2 minutes.
  • Add the stock pot to 250ml of boiling water and dissolve.
  • Add the stock to the pan and mix through.
  • Add the cream cheese and mix, before adding the
  • Reduce to a simmer to thicken.
  • Meanwhile cook the pasta. Cook for 1 or 2 minutes under
    the packet time.
  • Drain the pasta and add to the sauce.
  • Mix through and serve in large bowls.
  • Add the parmesan and enjoy!