Summary

Ingredients

• 350 g chicken breast fillet (s)
• 150 g basmati
• 350 g leek
• 250 g carrot (s)
• 200 g suar snap peas
• 200 g cream cheese, low in fat
• 1 tablespoon margarine (diet), for frying
• 200 ml vegetable stock
• salt
• Cayenne pepper

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Instructions

1. Prepare the rice according to the instructions on the packet.
2. Wash and clean the snow peas, leek and carrots and cut into bite-sized pieces. Blanch the vegetables in the vegetable stock for about 2 minutes, pour them into a sieve and collect the vegetable stock. Drain the vegetables well.
3. Wash the meat and remove any skin residues. Cut into bite-sized pieces. Fry in the diet margarine and season well with salt and cayenne pepper.
4. Add the vegetables to the meat and sauté briefly. Pour in the vegetable stock. Add the cream cheese and let it melt while stirring. Do not boil anymore.
5. Serve with the rice.