* 4 chicken breast fillets, cut into strips
* Half cup semi-dried tomatoes, halved
* 6 rashers bacon, cut into strips
* 1 tub (250g/8oz) Philadelphia Cream for cooking (normal cream works if you can’t find any but this cream is ideal as it’s impossible to curdle when cooking)
In a nonstick pan, brown the chicken, turning once, 4-5 minutes. Add the bacon and brown. Add the tomatoes and season, then toss to combine. Add the cream and simmer until slightly thickened 4 -5 minutes.
Serve warm over a bed of rice, soft polenta or steamed vegetables.
Tip: You can use carnation cream, normal cream and zymil cream if you prefer. Philly cream for cooking is NOT the same as PHILLY Cream Cheese.