Instructions
- Spray a large frying pan with low-calorie cooking spray and heat over a medium heat.
- Add the diced chicken, chopped onion and sliced peppers. Fry until the chicken is browned and the vegetables begin to soften.
- Stir in the fajita seasoning and tomato purée.
- Pour in the chicken stock, mix well and simmer until the chicken is cooked through and the sauce begins to reduce.
- About 5 minutes before the end of cooking, add the grated cheese and Philadelphia Lightest.
- Stir until the cheese has melted and the sauce is creamy.
- Serve hot with homemade chips, rice and tenderstem broccoli.
Serving Suggestions
- Oven-baked chips
- Fluffy rice
- Tenderstem broccoli
- A wrap bowl with fresh salad
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