Creamy Chicken & Thyme Penne

• 1 tablespoons oil
• 500 g chicken tenderloins, halved Whole Foods 1 lb For $3.99 thru 02/09
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 50 g pancetta or bacon, thinly sliced
• 250 ml PHILADELPHIA Original Cream For Cooking
• 1/2 cup semi sundried tomatoes King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup frozen peas
• 2 teaspoons chopped thyme
• salt and pepper, to taste
• 250 g penne pasta, cooked, drained, kept warm

1. HEAT the oil in a nonstick frypan and cook chicken for 58 minutes or until golden.
2. Remove and keep warm.
3. Add the onions, garlic and pancetta to the pan and saute for 23 minutes until the onions have softened.
4. RETURN the chicken to the pan then stir through the PHILLY, tomatoes, peas and thyme.
5. Allow to simmer gently for a further 3-5 minutes or until heated through and peas are cooked.
6. Season to taste.
7. DIVIDE the cooked pasta between the serving bowls and spoon over the sauce.
8. Serve immediately.

oil, onion, clove garlic, pancetta, philadelphia original cream, semi sundried tomatoes, frozen peas, thyme, salt, penne pasta

Taken from www.kraftrecipes.com/recipes/creamy-chicken-thyme-penne-127912.aspx (may not work)