| Prep Time | 3 minutes |
| Cook Time | 12 minutes |
| Servings |
serves
|
Ingredients
- cooking oil spray
- 2 cloves garlic
- 500 grams chicken breast fillets
- 1/2 cup sun-dried tomato's sliced
- 1 red onion finely sliced
- 2/3 cup mushrooms sliced
- 1/4 bunch fresh basil leaves
- Salt & pepper
- 1 cup baby spinach
- 2 cups green beans
- 2/3 cup reduced fat cream 160mls
Ingredients
|
|
Instructions
- Heat frying pan over medium-high heat, spray with cooking oil spray.
- Add crushed garlic and diced chicken, stir through until chicken starts to brown.
- Add red onion and sun-dried tomatoes to the frying pan, stir through for 3 minutes or until onion softens.
- Add mushrooms, stir through for 1-2 minutes.
- Add the beans to the saucepan of boiling water and cook for 3-5 minutes, drain and set aside.
- Add cream, basil and salt and pepper to the chicken, allow the creamy sauce to thicken for 2 minutes.
- Remove from heat and gently stir through the baby spinach.
- Serve creamy chicken with beans on the side.
- This recipe makes 4 serves, store leftovers in an airtight container in the fridge for up to 3 days.
Recipe Notes
327 calories per serve