Creamy Chilli Cheesy Chicken with savoury rice

Creamy Chilli Cheesy Chicken with savoury rice

Core recipe

Serves 2

1 Large Onion Diced

6-8 Mushrooms sliced

2 x 113g chicken Breasts

113g low fat soft cheese (extra liight philadelphia)

Half teaspoon chilli flakes (or to taste)

salt and pepper

Gently fry (in frylite or use oil allowance) onion and mushrooms until onion is cooked.  Pour in 100ml water or stock and mix well.

Add chicken breasts and chilli flakes and cook until chicken is done.

When chicken is cooked add in the  cheese - you might have to add a bit more water if consistency is too thick.

Savoury rice  

Serves 2

250g brown rice

1 onion - diced

Frozen peas (as many as you like)

1 chicken stock cube

salt pepper

Use quite a large frying pan or pot.  Fry the onion in frylite over a gentle heat until cooked  Season with salt and pepper.  Add in the rice and cook for a further 5 minutes taking care that the rice does not burn/stick.  Now add in about half pint of boiling water and the stock cube and start to cook the rice.  When the water has been absorbed add a little more water and cook until absorbed.   Add in the frozen peas.  Keep adding water until the rice is cooked and all the water has been absorbed - do not rinse the rice as it retains the flavour of the stock cube.

Tip:  Double up the above rice recipe and freeze into portions - which are handy for lunch with a drop of balsamic vinegar or worcestershire sauce