Broccoli and chicken pan with cream cheese sauce

Ingredients for 2 servings:

• 300 g broccoli florets, fresh or frozen
• 250 g chicken breast cut into strips
• 1 m.-sized onion(s)
• 100 g cream cheese, pure
• 2 tbsp UHT milk, 1.5% fat
• salt and pepper
• 2 pinch(s) curry powder
• 2 pinch(s) paprika powder, hot
• 1 pinch(s) of oregano
• 1 pinch of garlic powder
• 2 tbsp sunflower oil

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

suitable ideal for low-carb diets

Peel and dice the onion and fry in oil until the cubes turn a golden brown. Cut the broccoli florets into small pieces and add to the pan. Add the chicken breast strips to the broccoli and onions. Season with salt, pepper, curry powder, paprika powder, oregano and garlic powder. To prevent burning, add a little water and wait until the water has evaporated. In a small bowl, mix the cream cheese and milk with a whisk until smooth and then add to the pan. Be careful, it may splash a little as the pan will be very hot from the water. Mix the entire contents of the pan with the sauce. Now simmer for about three minutes over low/very low heat. The dish is ready and can be served.