Ideally this needed spinach but I didn’t have any much to my husband’s delight ! I had to add some greens into the mix so I used my emergency garden peas that I keep in the freezer , they are not keto friendly so just remember that if you add them and count the carbs so you don’t go over your allowance .
- Chicken thighs
- Butter
- Garlic and herb philly cheese
- Double cream
- Mushrooms
- Pancetta
- Peas / ideally spinach.
In your pan melt a decent knob of butter
Add the chicken thighs and brown on both sides until almost cooked all the way through
Remove from the pan and place on a tray in the oven to continue cooking
In the pan you had the chickens in there will be some lovely juices in there so just add the mushrooms and pancetta and fry until the mushrooms are cooked and throw in the peas
Bring a pan of slightly salted water to the boil add your broccoli or veg of your choice and cook to your liking
Add the Philadelphia garlic and herb cheese and give it a good stir it should start to melt , the smell with the pancetta at this point is amazing
Add a glug of double cream be careful not to add too much , season with pepper no need for salt as the pancetta is quite salty so use that to season your sauce
Drain the veg and leave in the sauce pan
Re-add the chicken to the cheese sauce and coat the chicken with the sauce once it’s beginning to bubble you are ready to serve
Place the broccoli on the plate spoon on the chicken and cheese sauce add a little bit more black pepper if you wish
Dinner is served Enjoy 😊
