 Level |
easy
|
 Serves |
4
|
|
Bites
|
2
|
4 chicken breasts, cubed
3 cloves garlic, grated
200ml chicken stock
200g light philadephia
60g parmesan cheese, grated
2 tsp Italian Seasoning
Pinch chilli flakes (optional)
6 sundried tomatoes, chopped
Small bunch fresh basil
Season chicken with salt, pepper and onion powder. In a large pan, spray with olive oil over a medium heat. Seal the chicken for 4-5 minutes on each side or until golden brown and cooked through. Transfer onto a plate, cover, and set aside.
Sauté the garlic for a minute or until it’s fragrant. Add the chicken stock, and deglaze the pan scraping any bits stuck to the bottom of the pan with a wooden spoon or spatula
Adjust the heat to medium-low, and add the Philadelphia and the parmesan cheese to the pan. Allow the sauce to simmer for a couple of minutes, then season with chili flakes and italian seasoning.
Season with salt and pepper to your taste, add the sundried tomatoes then put the chicken back in the sauce and let the sauce simmer and thicken for a few more minutes.
Garnish with chopped fresh basil leaves and serve warm over pasta or rice
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