*This is NOT a sponsored post. I have never made a sponsored post.
I love trying out new products, especially if they are on sale! So when I chanced upon this new Philadelpia Cooking Creme at its introductory price (plus my coupon = I got it for about 75 cents!), I thought that I couldn't pass it up.
This recipe came with the container, and I immediately wanted to try it since it had lemons! I LOVE lemon in savory dishes - so long as it is not overpowering. The tangy kick of the lemon leaves you wanting for more! And of course, it is a complete meal already - protein, veggies and rice. What more could you ask for?
What you need:
1 tablespoon Canola oil
1 pound boneless skinless chicken breasts, cut into cubes
3 cloves of garlic, minced
1/4 teaspoon ground black pepper
1 tub (10 oz) Philadelphia Original Cooking Creme
2 cups frozen broccoli florets, thawed
2 teaspoon lemon zest
2 cups hot cooked rice
What to do:
Heat canola oil in a large skillet on medium-high heat. Add the chicken, garlic and pepper, cook for 5 to 6 minutes or until chicken is done, stirring frequently.
Add cooking creme and broccoli; cook and stir for about 2 minutes. Stir in lemon zest. Remove from heat. Serve over rice.
Tips, Tricks and Tweaks:
1. If you want tangier sauce, spritz with some more lemon juice before serving.
2.Try it with beef instead of chicken.
3. Add other veggies like baby corn or carrots!