Chicken in philli

1. Cut chicken breast into ribbons and gently begin to fry them off. Add finely chopped onion, some chopped red pepper and garlic puree almost immediately. Remember to turn chicken a couple of times as you want to cook it through without browning it off (a lidded pan is ideal for this dish)

2. Now add whole 250g tub of soft cheese (I always use the garlic and herb variety, plain will be fine if you know what herbs you particularly like, simply add them now)

3. As this begins to break down add approx 200ml milk and stir it all together, bring it up to a gentle simmer

4. Add remaining milk

5. Once it starts to bubble a little, reduce the heat and allow it to gently simmer (not covered now). Reduce this down until rich and creamy. Serve immediately it's ready with some freshly steamed veg and some creamed potato