| Prep Time | 10 |
| Cook Time | 10 |
| Servings |
|
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.
Ingredients
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Instructions
- 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.
- Add the garlic, mustard, asparagus and zucchini and stir to combine.
- 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.
- 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.
- Divide evenly between four shallow bowls and sprinkle with fresh parsley to serve.
- 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