serves 4
Ingredients
4 medium skinless chicken breasts
1 teaspoon paprika
250g cream cheese
4 heaped tablespoons freshly grated parmesan
3 tablespoons chopped fresh basil
1 heaped teaspoon vegetable stock powder
100ml water
1 tablespoon olive oil
Method
- Cut the chicken into bite-sized chunks, and mix it in a bowl with the paprika. Leave to stand for 20 to 30 minutes.
- Meanwhile, mash together the cream cheese and the parmesan with a fork. Add the basil, vegetable stock powder and water, and stir until you’ve made a smooth sauce.
- When you’re ready, heat the oil in a large frying pan and fry the chicken over a high heat until browned (about 7 to 8 minutes).
- Add the cheese mixture, bring to the boil, then simmer over a low heat until it has reduced slightly (approximately 5 minutes).
- Serve with pasta.