Ingredients
- 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
Instructions
- 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.
Tips
- 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.
Serves 4 – taken from philadelphia.co.uk
Crafts and Life 
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