Creamy Fajita Chicken

• 4 medium skinless chicken breasts, approx 130g each
• 2 medium onions, peeled and thinly sliced
• 4 cloves garlic, peeled and crushed
• 1 medium green pepper, deseeded and sliced
• 1 medium red pepper, deseeded and sliced
• 1 tbsp fajita seasoning
• 400 ml chicken stock, 1 chicken stock cube made up with 400ml of boiling water
• 180 g reduced fat cream cheese
• 500 g cherry tomatoes, halved
• salt and black pepper, to taste
• low calories cooking spray
• a few fresh coriander leaves, to garnish (optional)

Instructions

1. Pre-heat the oven to 220 ºC. Line a large baking tray with foil and spray with low calorie cooking spray. Place the tomato halves on the baking tray in a single layer, cut side up.
2. Spray the tomatoes with low calorie cooking spray and season with salt and black pepper. Place in the preheated oven and roast for 20 minutes until they have wrinkled a little and are starting to brown slightly around the edges. Remove from the oven and set aside.
3. While the tomatoes are roasting, spray a large frying pan with low calorie cooking spray and place over a medium heat. Add the onions and garlic and fry gently for 5 minutes until they have softened a little.
4. Add the chicken breasts, green and red peppers and fajita seasoning. Stir, then cook for 4 minutes, turning the chicken breasts over halfway through. Cook until the chicken breasts are lightly golden.
5. Add the chicken stock and simmer, uncovered, for 10 minutes. Turn the chicken breasts over and loosely cover with a lid or with kitchen foil. Simmer for a further 10 minutes, or until the chicken is cooked and white throughout. Use a small sharp knife to cut into the thickest part of the chicken to check. There should be no pinkness and the juices should run clear.
6. Remove the frying pan from the heat and stir in the cream cheese until completely blended. If the sauce is too thin, continue to simmer for a bit longer until the sauce has reduced and thickened to your liking. If the sauce is too thick, stir in a little water.
7. Stir the roasted tomatoes into the sauce and season to taste with salt and black pepper. Serve with an accompaniment of your choice and sprinkle over the coriander, if using.