Creamy Chicken with Spinach and Cheese Triangles

Ingredients

• 600g of chicken breast (approx. 3)
• 1 tsp of salt
• 1 tsp of black pepper
• 1 tsp of ground paprika
• 1 tsp of smoked paprika
• 1 red bell pepper
• 1 white onion
• 3 garlic cloves
• oil, for greasing
• 7 triangles of light cheese triangles (approx. 100g)
• 200ml of double cream ^{what is?}
• 200g of frozen spinach

Method

Wash the chicken breasts, drain and dice them into bite-size cubes.

Season with salt, black pepper, ground paprika and smoked paprika.

Mix well to cover all pieces with spices.    Cut pepper into small pieces, dice the onion and mince garlic cloves.

Defrost the spinach (you can put it in the microwave for a minute).

You can use fresh spinach as well.

In a large frying pan heat the oil and fry the onion for a while, then add garlic and fry until fragrant.

Add pepper and continue frying, stirring constantly for about 3-4 minutes over medium-high heat. Remove from the pan and set aside.

Using the same pan, pour some more oil and heat the pan again.

Add the chicken and fry over medium-high heat for about 5 minutes, stirring all the time. Meat needs to be well-fried on all sides.

Add previously fried onion and pepper mix.

Add spinach to the pan and fry further for a few minutes.

Stir regularly until combined with the chicken and vegetables (or until wilts, if you use fresh spinach).

Add cheese triangles and continue to cook stirring constantly until the cheese dissolved and combined well with the rest.

Pour the double cream and bring it to a boil.

Reduce the heat, cover with a lid and simmer for 5 minutes until the sauce gets thicker.

Taste and adjust seasonings.

Your chicken is ready to serve. 

Serve with rice (preferably).