Alfredo Chicken Bake

Servings: 1 - size: servings (per plate)

Ingredients:

450 g - Diced Chicken Breast Fillet
2 tbs - Butter
2 clove of gralic - Garlic
3.5 g - Italian Herb Mix
2 tbsp - Parsley
1 cup - Leeks
1 cup - Mushrooms
1.5 cup - Heavy Cream
1/2 cup - Cream Cheese
1/2 cup - Parmesan Cheese
1 tbs - Olive Oil
1/5 tsp - Salt
1/8 tsp - Black Pepper

Nutritional values:

per 1 serving

Calories: 440 Kcal
Proteins: 22.50 g
Fats: 35.10 g
Total carbs: 4.70 g

Fiber: 0.60 g
Net carbs: 3.80 g

Preparation: 50 min

Preheat the oven to 390°F/200°C and set aside and oven proof dish.

Heat the olive oil in a large frying pan over a medium/high heat.

Dice the chicken and add to the frying pan until cooked through. Once cooked, arrange the chicken in the oven proof dish.

Melt the butter in a large saucepan over a medium heat. Slice the mushrooms and leeks and mince the garlic. Add them to the pan with the butter and fry gently until tender – about 4 minutes.

Add the cream cheese to the pan and stir until melted.

Pour the cream into the pan and add the herbs, salt and pepper, stirring to combine. Bring to a simmer and cook gently for 5-6 minutes until the sauce starts to thicken and reduce.

Pour the sauce over the chicken pieces and scatter the parmesan over the top.

Place in the oven to bake for 18-20 minutes until hot through, bubbling and golden on top.

Scatter with fresh parsley to serve.

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