Creamy Penne Pasta with Creamy Chicken & Thyme Sauce Recipe | PHILADELPHIA

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 saute for 2-3 minutes until the onions have softened.POUR in the stock, milk and PHILLY, 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.