1 tsp ghee or coconut oil
1 medium-sized white onion, chopped
150g button mushrooms, ends removed
1 garlic clove, finely chopped
500g chicken breasts, cut into strips
2 unsmoked bacon rashers, roughly chopped
30g kale
150ml chicken stock (made with one organic stock cube)

50g cream cheese
1 tsp dried Italian seasoning
a pinch of sea salt and ground black pepper

Melt the ghee/oil in a large saucepan over a medium heat.

Add the onion and fry gently for 3-4 minutes, stirring frequently.

Add the mushrooms and garlic and fry for 2-3 minutes, stirring frequently until soft.

Add the chicken and cook for 5-6 minutes, stirring occasionally.

Add the bacon and fry for 3-4 minutes, stirring occasionally.

Add the kale and stir.

Cover and cook for 2 minutes.

Add the stock and cover.

Bring to a gentle simmer.

Stir in the cream cheese.

Add the salt, pepper and Italian seasoning.

Stir well, cover and cook for 10 minutes. Serve.

Suggestion: Serve with steamed rice or pasta of your choice.