I've made this for ever although, admittedly, it used to be made with full fat philly or the equivalent. It's dead easy and really nice.
Ingredients for one
a small onion, peeled, halved and thinly sliced
half a red pepper, deseeded and sliced
a few mushrooms, thinly sliced
(or you could use any SW friendly veg really - thinly sliced courgettes are nice)
a chicken breast, sliced or chunked
75g primula light soft cheese (one heA)
(if you have a bit of real chicken stock in the fridge as I did, maybe drained off something previously cooked, you could use it here)
seasonings to own taste
Spray a non stick pan, toss in the onion, stir and fry until it is starting to soften.
Then add the red pepper, respray and continue frying.
Finally add the mushroom and garlic granules to taste.
When they are cooked, remove from the pan and keep warm.
Respray the pan and add the chicken. Cook, stirring, until it is just cooked through and then add some garlic granules and give it another minute or so. Then add the soft cheese (and a bit of nice jellied stock - optional but it is lovely) and stir it while it melts around the chicken. Taste and season if needed (I just add a bit of black pepper).
On a warm plate, spread out the vegetables and then spoon over the chicken and sauce. Serve with more veg (I like it with broccoli)