Grilled Chicken with Carbonara Sauce

preparation 15 minutes

• 40g reduced-fat dairy spread, plus 10g extra
• 3 cloves garlic, crushed
• 2 tablespoons plain flour
• 2 cups skim milk
• 50g light shaved ham, finely chopped
• ⅓ cup reduced-fat cream cheese
• ¼ cup freshly grated parmesan
• 4 x 150g single chicken breast fillets Cooking oil spray
• 150g green beans
• 2 bunches asparagus spears, trimmed
• 2 tablespoons finely chopped flat-leaf parsley

cooking20 minutes 

1. Melt dairy spread in a saucepan over moderate heat. Add garlic; cook for 30 seconds or until fragrant. Add flour; cook and stir for 1 minute or until thick. Gradually whisk in milk; cook and whisk for 5 minutes or until sauce boils and thickens. Add ham, cream cheese, and parmesan; cook and stir for 3 minutes or until combined and heated. 
2. Meanwhile, spray chicken with oil. Heat a char-grill pan over high heat. Char-grill chicken for 3 minutes on each side or until browned and cooked. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes. Slice diagonally. 
3. Cook beans and asparagus in a saucepan of boiling water for 3 minutes or until tender. Drain; toss with extra dairy spread. Season. 
4. Place bean mixture on serving plates. Top with chicken, sauce, and parsley.

NUTRITION 1669kJ;

 16.5g fat (8g sat);

 48g protein;

 13g carbohydrate;

 3g fibre a serve