Low Carb Chicken and Veggies

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice thinly the cabbage, onion and pepper.
  • Heat a large heavy frying pan under medium high heat with about 1 tbsp butter and 1 tbsp oil. (I use regular olive oil).
  • Put in the vegetables and stir occasionally to prevent sticking.
  • Once they start to fry turn down the heat somewhat.
  • Add the frozen spinach and cover to let steam.
  • Chop the cooked chicken and the cream cheese into cubes.
  • Once the vegetables have softened, add the chicken, cream cheese.
  • and the cream or chicken broth or both!. Keep the cover on.
  • Stir fairly frequently for about 5 minutes or until the cream cheese is melted. Do not boil.
  • Season to taste with salt and pepper.
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