CHICKEN SCRAMBLE "reCOOK"

1 Sm Potato diced (whatever type you have on hand is great)
2 Chicken Thighs boneless/skinless (use cooked chicken from last
night's dinner)
2 Md Mushrooms - cut in 1/4's
1/4 cp Bell Pepper - cut into cubes (the brighter the better)
2 tbsp Red Onion -diced
1 tsp Dried Basil
Salt & Pepper to taste
4 Eggs
3 tbsp Half/Half
4 tbsp Veggie cream cheese
1/4cp Heavy Whipping Cream
1/2tbsp Butter
3tbsp Olive Oil
Bagels
Fresh Fruit

1. Heat olive oil on medium high heat, add potatoes; let potatoes get brown and
crispy (about 5 minutes). Stir and add S&P, continue to cook for 3 minutes.
2. Lower heat to low/medium heat, add onions, saute for 3 minutes (don't let
onions burn).
3. Add chicken, mushrooms, bell peppers, & basil, fold (gently stir). Continue
to cook on low/medium heat 3-4 minutes, until chicken is heated and
veggies cook through.
4. Add 2tbsp of your cheese (I used fat free veggie cream cheese when I originally
created this dish); stir in till creamy, add butter (let it melt in), stir in half of
the heavy whipping cream, continue to stir.
(you are looking for a smooth creamy consistency)
5. Add remainder of cream cheese, let this blend in...stir in remainder of
whipping cream and turn off pan.
6. Beat eggs and 1/2 & 1/2 together.
7. Heat 2tsp of olive oil in a saute pan on medium high heat, cook eggs. Once eggs
start to fluffing up, add 1/2 of chicken/potato mixture and scramble together.
8. Serve with toasted bagels