• Handful of Kale
  • 2 Garlic Cloves
  • Chicken Breast Sliced into Strips
  • 1/4 Courgette Sliced into Half-Moons
  • 30g Phillidelphia Light with Chives
  • 10g Grated Parmesan
  • Handful of Parsley, Chopped
  • Juice of One Lemon


  • 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.

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