Creamy Southwest Chicken

Posted by Lori:
This is a low carb chicken dish, but it is sure to please everyone.  If you stick with a more low fat diet, you can adjust a few things and it will be just fine for you, too.  I ate it just like this, but my family ate theirs with warmed flour tortillas.  We think it would be great inside chicken enchiladas, as well.  Everyone in my family really liked it.  I used a 2.5 pound bag of frozen chicken breast strips, so did 2 1/2 recipes for our family of six.  I had enough left over for a meal for another person.

Creamy Southwest Chicken (recipe from http://www.lowcarbdiets.about.com/)
1 pound boneless skinless chicken breasts
1/4 cup minced onion
2 cloves minced garlic
One 6 to 8 ounce can chopped green chilies (depending on can size) (*I used only one 6 oz. can even though I did more than one recipe.)
1 teaspoon chicken base (optional)
1/4 cup whipping cream
1/3 cup shredded cheddar or jack cheese
Olive oil
Salt, pepper

Heat large skillet with oil. Cut chicken into bite sized pieces and season with salt and pepper. Saute' until brown on both sides, adding onions about half way through. Add garlic and cook for another minute. If needed, deglaze the pan with a little water or chicken stock. Add 1 teaspoon chicken base if desired. Add green chilies and whipping cream, and simmer until chicken is done and sauce is thickened. Top with cheese, and serve when cheese melts
Optional garnish: avocado slices; cilantro

Makes 3-4 servings

Nutritional Analysis for each of 3 servings: 4.5 grams of effective carbohydrate plus 1.5 grams fiber, 38 grams protein, 18 grams of fat, 347 calories.