1 lb chicken, cut into bite sized chunks Seasonings: Salt and oregano to taste 2 Tablespoons butter 4 garlic cloves, minced 1 roasted red pepper, finely diced 2 cups chicken broth 7 oz cream cheese (block cream cheese) 2 cups freshly cooked pasta (or sub zoodles, rice, or quinoa)
1. In a large skillet, melt the butter. 2. Season the chicken and cook at medium high heat until browned and fully cooked Add the garlic and roasted red peppers. Season with salt and oregano. 3. Cook for 2 minutes then add the cream cheese and the chicken broth. 4.Stir the sauce until blended, then simmer for around 7 minutes – allowing the sauce to reduce. 5. Plate the pasta (or rice, quinoa, or zucchini noodles) and spoon a good helping of the chicken and sauce over the top.