Brown chicken breast in a non-stick sprayed pan. Cook until no longer pink in the centre.
In a separate pan, cook green peppers, mushrooms, dried onion and garlic powder. Cook until the mushrooms have sweat down, the peppers should be a bit crunchy still. Remove from pan to a bowl and set aside.
In the same pan, add stock and bring to a low boil. Add cream cheese and stir until combined. Add the chicken/veggie mix to the pan and stir to combine. Add the chicken, cherry tomatoes and spinach. Cook for two to three minutes until heated through and spinach is slightly wilted. Add pepper to taste.
Serve on a plate with whole, raw cherry tomatoes.
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