Prep 5 mins
Cook 10 mins
Tasty and easy.
- 2 chicken breasts
- 1 clove garlic
- 1 green onion, chopped
- 2 tablespoons parsley
- 3 ounces low-fat cream cheese or 3 ounces fat-free cream cheese or 3 ounces neufchatel cheese
- 1 dash pepper
- 1 dash celery salt
- Simmer the chicken and garlic until chicken no longer runs pink when pierced.
- Cut the chicken in 1" pieces.
- Put all ingredients, including garlic, through blender or grinder.
- Blend smoothly.
- Chill and serve.
I doubled this, tried it out on the family for supper that night and divided the remainder into 1/3s, two of which I froze. My husband has really enjoyed it in his lunch this week with salads as sides.
I guess this just wasn'r to our family's taste, too rich and dense and a little dull.
Delicious! I just finished off the remaining spread today for lunch! I basically followed the recipe, except, because I wanted more spread, I added the whole package of neufchatel cheese. I also added red onion instead because that's what I had on hand and I added some chopped celery for some crunch! The spread reminded me of a yummy chicken salad. I brought it to our small group Bible study and one of the ladies asked for the recipe and I think that's one of the best compliments a chef and/or recipe can receive! Thanks!