Add ham, onion & garlic to a pre-heated pan. Cook until softened.
Add sliced chicken fillets & cook until no longer pink.
Add chicken stock & water mixture, followed by cream cheese.
Cook for a minute, or until heated & the cream cheese has broken up and mixed through.
Serve one portion with freshly cracked pepper! YUM!
The second portion can be refridgerated & eaten for lunch or dinner the next day
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