Chicken Risoni with Garlic & Herbs

• 600 g chicken fillet
• 1 yellow onion
• 150 g baby plum tomatoes
• 1 garlic clove
• 1 handful of fresh baby spinach
• 35 cl risoni (orzo)
• 10 cl Philadelphia Light garlic & herb cream cheese
• 1 chicken stock cube
• Oil for frying
• Salt
• Black pepper

1. Finely chop the onion and garlic.
2. Cut the tomatoes into small pieces.
3. Heat some oil in a pot and sauté the onion, then add the chicken.
4. Stir in the tomatoes and risoni.
5. Crumble in the chicken stock cube and stir in the Philadelphia garlic & herb cream cheese.
6. Pour in 60 cl of water.
7. Cover the pot and let it simmer for 8–10 minutes.
8. Add a handful of baby spinach and gently stir until wilted.
9. Season with salt and pepper to taste.
10. Serve topped with fresh parsley or crumbled feta.

Nutrition per serving: