Creamy Leek and Courgette Chicken and Crispy Potatoes/ Veggie alternative

Serves 2

INGREDIANTS

1 Large Leek, Finely Sliced

2 Medium Sized Chicken Breasts (240g ish), finely sliced/ 4 Veggie Sausages butterflied/ 240g Quorn

1 Courgette, Grated

1 Garlic Clove , chopped

70g Lightest Cream Cheese, Garlic and Herb

200g Raw Potato, chopped in to 2cm cubes, skin on

150g Broccoli

METHOD

  1. Dry fry the courgette for a few minutes until the water comes out, drain and squeeze the courgette (through a cloth or just dab with kitchen towel) and put to one side.

  2. Pop the Potatoes sprayed with fry light in a pre heated oven (200).

  3. Add the Broccoli to some boiling water for 6-8 minutes.

  4. Fry the leeks until cooked but not coloured and add the sliced chicken/ Sausages/ Quorn

  5. Once the chicken in nearly cooked add the chopped garlic and Philadelphia, reduce the heat and let it cook through.

  6. Serve the Chicken with the Potatoes and Broccoli.

1 Portion= 1P 1C 1F 1V 1S

RECIPESMaricarmen JaramilloComment