|
|
Instructions |
|
|
|
Parboil the carrots for 3 to 4 mins, drain. Chop the chicken breast into chunks or cut into strips. Dry-fry the onion in a non-stick pan until soft and then add the garlic and cook for a few minutes.
|
|
|
|
Add the chopped chicken and cook for a further few minutes until browned, then add the carrots.
|
|
|
|
Mix the Philadelphia with enough skimmed milk to make a smooth sauce and pour over the chicken.
|
|
|
|
Add the thyme to the pan to taste and cook for about 20 mintues until the chicken is cooked through.
|
|
|
| Serving
Suggestions |
|
|
Serve with new potatoes and a seaonal green veg
|
|
|
Originally Submitted
9/1/2011
|
