One Pan Creamy Herb Chicken

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One Pan Creamy Herb Chicken

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Course

Main Dish

Prep Time

10

Cook Time

10

Servings

MetricUS Imperial

Ingredients

• 1 tbsp extra virgin olive oil
• 1 tbsp butter
• 600 grams chicken breast fillets diced
• 1 red onion
• 2 glove garlic minced
• 1 tsp Dijon mustard
• 1 bunch fresh asparagus trimmed & cut into thirds
• 1 small finely shredded zucchini - don't squeeze out the liquid sliced into thin batons
• 1 tbsp cornflour
• 1 cup reduced-fat milk of choice
• 5 tbsp light cream cheese
• 1 tbsp dried Italian herbs
• Salt and pepper
• 1/2 bunch fresh parsley finely choppedHeat oil and butter in a large frying pan over medium-high heat. Add chicken and onion and cook for a minute or two, to brown chicken and saute onion.

Course Main Dish Prep Time 10 Cook Time 10 Servings MetricUS Imperial Ingredients 1 tbsp extra virgin olive oil 1 tbsp butter 600 grams chicken breast fillets diced 1 red onion 2 glove garlic minced 1 tsp Dijon mustard 1 bunch fresh asparagus trimmed & cut into thirds 1 small finely shredded zucchini - don't squeeze out the liquid sliced into thin batons 1 tbsp cornflour 1 cup reduced-fat milk of choice 5 tbsp light cream cheese 1 tbsp dried Italian herbs Salt and pepper 1/2 bunch fresh parsley finely choppedHeat oil and butter in a large frying pan over medium-high heat. Add chicken and onion and cook for a minute or two, to brown chicken and saute onion.

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Instructions

1. Heat oil and butter in a large frying pan over medium-high heat. Add chicken and onion and cook for a minute or two, to brown chicken and saute onion.
2. Add the garlic, mustard, asparagus and zucchini and stir to combine.
3. Combine the cornflour with the milk, pour into the pan and bring to the boil. Then reduce a simmer for a few minutes until slightly thickened.
4. Stir through the cream cheese and dried herbs until there are no lumps and cook for a further minute or two until the chicken is cooked through and the sauce is smooth. Season with salt and pepper.
5. Divide evenly between four shallow bowls and sprinkle with fresh parsley to serve.
6. Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.

Recipe Notes

348 calories per serve

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