4 chicken breast fillets chopped
6 slices bacon chopped
1/2 cup semi-dried tomatoes halved
250g tub philly cream for cooking
- In a non-stick frying pan, over moderate high heat brown the bacon.
- Add chicken and cook, stirring until just golden.
- Add the semi-dried tomatoes and season with cracked pepper.
- Stir to combine. Reduce heat to low and add the cream.
- Simmer for 10 minutes.
- Serve with rice.