This is a very quick recipe that all the family will enjoy. It’s very mild and you could easily change up the veg to suit your taste.
1 red pepper, sliced
1 leek, sliced
650g chicken breast, cubed
50 mls chicken stock
80g tinned sweetcorn (roughly half a small tin)
170g tub sweet chilli philadelphia
Saute peppers and leeks, in some fry lite or olive oil, on a very low heat for 10-12 mins. Remove from the pan and set aside.
Cook chicken in the pan on a medium heat, add more oil if necessary.
When chicken is cooked, add peppers, leeks, sweetcorn, stock and pladelphia. Mix well and reduce heat to the lowest setting possible. Simmer for 5-10 mins, stirring often.
Serve immediately with rice