step 1
Cook the chicken until browned.
step 2
Add the garlic, kale and courgettes for about 5 minutes.
step 3
Pour in 2 tablespoons of water and reduce the heat to medium. Dollop in the Phillidelphia and stir gently. When it has become a creamy sauce, bring it back up to the boil and stir in the grated Parmesan.
step 4
Turn the heat off and stir through the chopped herbs before serving with some lemon juice.