Okay, I’m not going to lie- the picture above does NOT do justice to what I can assure you is delicious, filling low-carb dish! The lighting wasn’t great when I took this shot and I was not going to faff around trying to get a better picture and let my grub get cold. However, if you are looking for a lower-carb meal, or for something different to put with pasta/rice, then this is one for you. The added bonus of this is that you can also make it cow-dairy free, something that Adam and the children have to have now. We substituted double cream for Alpro soya cream (you really can’t tell the difference once cheese is mixed into the this dish), and used our trusty sheep-alternative, feta, as the cheesy ‘piece de resistance’.
You will need (serves 4):
- 4 Chicken breasts or 8 thigh fillets (cut into bited-sized chunks)
- 4 rashers of bacon, chopped into bits
- 1 leek, sliced
- 200g crumbled feta
- 8 asparagus spears
- 400ml Single or Soya cream
- Pan fry the chicken, bacon and leek in olive oil for about 5 minutes in a coverable skillet or pan, stirring regularly to prevent the leeks burning, until the chicken is nearly cooked and lightly coloured.
- Add the asparagus spears and 100ml water and cover on a low-medium heat for 5 minutes.
- Uncover, and stir through the cream and feta cheese, for a further 3 minutes.
- Serve immediately with a green salad, or on its own.
Linking up with Honest Mum and Tasty Tuesdays!