Chicken and Greens in Sauce


2 tbsp light cream cheese
2 tbsp heavy cream
1/4 cup of low sodium chicken stock
2 tbsp basil pesto
2 tbsp light Parmesan cheese
1 cup cooked broccoli and/or cauliflower
2 cups raw baby spinach
15 asparagus stocks
1 cooking onion, diced
2 tbsp minced garlic
2 cooked boneless, skinless chicken breasts

Cook onions in a non-stick pan, on medium heat, until translucent; add garlic; add cream cheese, cream, pesto, and chicken stock, stir constantly until it is a sauce. Add asparagus, let cook for about 5 minutes, stirring occasionally; add spinach and stir; add cooked broccoli and chicken; top with Parmesan. Let all ingredients heat through, then serve.

(Editor’s note: I like to keep my chicken separate so I can ensure I’m eating 4oz, so the addition of the chicken breast is optional.)

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