You will need
400 g chicken mini fillets
Ina Paarman’s Chicken Spice
1 T (15 ml) canola oil
1 T (15 ml) butter
1 x 400 g Ina Paarman’s Roast Vegetable Pasta Sauce
½ tub medium fat cream cheese
Method
Toss chicken mini fillets with Chicken Spice.
Warm a frying pan, add the oil and butter. When the butter begins to foam, add half of the chicken strips and stir-fry very briefly just to cook the outsides. Don’t overcook or the chicken will be dry.
Remove chicken from the pan with a slotted spoon to a plate. Cook the remaining strips in the same way and remove from pan.
Add the Pasta Sauce to the browning in the pan, warm through.
Add the cream cheese and heat through. Taste for seasoning.
Return all the chicken to the sauce in the pan and gently simmer for 5 minutes just to cook the chicken right through.
Serve with rice.
