Summary

Ingredients

• 350 g chicken breast fillet (s)
• 1 bell pepper (s)
• 1 large zucchini
• 1 onion (s)
• 1 tomato (s)
• 125 g bacon, diced
• 125 g sour cream
• 250 ml milk
• 2 cloves garlic
• 2 tablespoon pesto (basil pesto)
• 2 cloves garlic
• 1 teaspoon tomato paste
• 1 bunch basil
• 2 tablespoon balsamic vinegar
• 2 tablespoon flour
• 1 tablespoon olive oil
• 100 ml water
• 100 ml vegetable stock

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Instructions

1. Cut the chicken breast into cubes and season with salt, pepper and 1 pressed clove of garlic
2. Heat 1 tablespoon of oil in a pan and fry the chicken until just a little bit cooked (it is better to shorten it than to long, as it can easily get dry when it is cooked in the sauce). Remove from the pan and deglaze the roast with 100 ml of water. Pour this out of the pan too and save it.
3. Peel the onion and cut into strips. Clean the peppers and dice together with the zucchini. Peel off the 2nd clove of garlic and press. Put the onion and garlic in the hot pan and fry for 2 minutes, then add the bacon. After another 2 minutes, add the paprika and zucchini and fry for about 7 minutes. Add tomato paste and sauté briefly. Wash, dice and add the tomato. Salt the whole thing. Now deglaze with the roast chicken and 200 ml milk. Dissolve the vegetable stock in the liquid, then add the sour cream, pesto and balsamic vinegar. Stir well. Shake the flour and the remaining 50 ml milk vigorously in a shaker and add. Briefly boil vigorously so that the flour can thicken the whole thing. Chop the basil and add. Season to taste with pepper and, if necessary, salt again and simmer gently for 5 minutes. Just before the end, add the chicken.
4. If the consistency is not right, either thicken with a little flour or add water.
5. Gnocchi go particularly well with this, but also pasta.
6. Tip: If there is time, a marinade for the meat, e.g. with soy sauce, honey and paprika powder, is also delicious.