Creamy Chilli Chicken

Ingredients

• skinless chicken breast500 g
• onion — peeled and diced1 ea
• green pepper — deseeded and diced1 ea
• garlic cloves — peeled and crushed4 ea
• green chillies — deseeded and chopped2 ea
• ground cumin — 1 tsp2.5 g
• smoked paprika — 1 tsp2.5 g
• dried oregano — 1 tsp1 g
• chicken stock cube — made up with 800 ml water1 ea
• sweetcorn150 g
• canned cannellini beans — drained800 g
• reduced-fat cream cheese165 g
• lime — juiced1 ea
• fresh coriander — chopped1 bunch
• sliced jalapeños50 g

Method

1. Set a heavy-bottomed saucepan on a high heat and spray with low-calorie cooking spray. Add the chicken breasts and seal for 2 minutes on both sides. Remove from the pan and set to one side.
2. Spray the pan again and lower the heat to medium. Add the onion, peppers, chilli, and garlic, and sauté for about 5 minutes. Stir in the cumin, paprika, and oregano. Return the chicken breasts to the pan and add the sweetcorn.
3. Add the stock and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pan and shred using 2 forks.
5. Stir in the cream cheese until melted, then add the cannellini beans. Simmer for 5 minutes to heat the beans thoroughly. To thicken the sauce slightly, use the back of a spoon to lightly crush some of the beans.
6. Squeeze in the lime juice and add the coriander.
7. Serve into bowls and garnish with the sliced jalapeños.