Creamy pizza chicken

Ingredients

• 1½ lb (680 g) raw boneless, skinless chicken breast, cut into 1-inch pieces
• 2 tsp (9 g) olive oil, divided
• ¼ tsp black pepper; salt only if needed after cooking
• 3 garlic cloves (9 g), minced
• 1 tsp dried oregano
• 1 tsp dried basil
• ¼ tsp red pepper flakes, optional
• 1 cup (240 g) marinara sauce
• ¼ cup (60 ml) low-sodium chicken broth
• 6 oz (170 g) fat-free cream cheese, softened and cubed
• 1 cup (112 g) reduced-fat shredded mozzarella, divided
• 2 oz (56 g) turkey pepperoni, halved if large

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How to make it

1. Pat chicken dry and season with black pepper. Measure mozzarella into ¾ cup for the sauce and ¼ cup for topping.
2. Heat 1 tsp oil in a large nonstick skillet over medium-high heat. Brown half the chicken for 4–6 minutes, turning; move to a plate for partially cooked chicken. Repeat with remaining oil and chicken.
3. Reduce to medium-low. Cook garlic 30 seconds, adding a splash of the measured broth if the pan is dry. Add oregano, basil, optional pepper flakes, marinara and remaining broth. Simmer gently 2 minutes.
4. Lower heat and whisk in cream cheese in small additions until smooth, about 2–3 minutes. Stir in turkey pepperoni.
5. Return chicken and juices; cook gently 3–5 minutes, checking the largest pieces for 165°F (74°C). Turn off heat, stir in ¾ cup mozzarella and taste before adding salt.
6. Scatter the remaining ¼ cup mozzarella over the pan and cover off heat for 1–2 minutes to melt. Divide chicken, pepperoni and all sauce evenly into four servings.