GRILLED CHICKEN WITH CARBONARA

SERVES 4 PREP 15 MINS COOK 20 MINS PER SERVE 1670kj COST $$$$$

40g reduced-fat dairy spread, plus 10g extra 3 garlic cloves, crushed 2 tbsp plain flour 2 cups skim milk 50g light shaved ham, finely chopped

1/ cup reduced-fat 3 cream cheese ¼ cup freshly grated parmesan 4 x 150g single chicken breast fillets 150g green beans (see tip) 2 bunches asparagus spears, trimmed 2 tbsp finely chopped flat-leaf parsley

1 In a saucepan, melt spread on medium. Saute garlic 30 secs or until fragrant. Add flour and cook, stirring, 1 min or until thick. Gradually whisk in milk and cook, whisking, for 5 mins or until sauce boils and thickens. Add ham, cream cheese and parmesan and cook 3 mins, or until combined and heated.

2 Meanwhile, spray chicken with oil. Heat a chargrill pan over high heat. Chargrill chicken for 3 mins, each side, or until browned and cooked. Transfer to a heatproof plate. Cover with foil and rest for 5 mins. Slice diagonally.

3 Cook beans and asparagus in a saucepan of boiling water for 3 mins or until tender. Drain and toss with extra dairy spread. Season.

4 Place bean mixture on serving plates. Top with chicken, sauce and parsley.