I’m not the only one that eats in this house. But I’m the only one who avoids carbs. So sometimes I come up with dishes that can easily be served to both those evil carb-fans and myself alike! This is one of those dishes. Easy, too. We like easy.
And quick. We especially like quick in the summer; I want to spend as little time as possible in the kitchen with the stovetop burning!
Creamy chicken and broccoli
Ingredients
Instructions
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Cut the broccoli into small florets, discarding most of the tough stems and put in a pan of salted boiling water. I like to cook this more than just 'al dente'. It's almost like cooking it in a british style (you know, boiling it to death) but leave a little bit of firmness in here.
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In a skillet, put a knob of butter or olive oil and cook your sliced chicken and onions together with a bit of salt and pepper for seasoning.
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While these are both cooking, get another dish and mix the cream cheese, cream fraiche, mustard, basil and onion seed together. Hope that someone else is doing the washing up!
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Drain the broccoli, leave it to drain while the chicken cooks a little more. Then add the broccoli to the skillet and mix it all up.
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Then toss in the cream cheese mixture and stir well. (Funny phrase that - I mean, is it an option to 'stir badly'?)
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Simmer for a couple of minutes and then serve.
I mixed some of this up with pasta for the CarbEaters in the house. But to be honest, it was filling without the pasta! Enjoy!
