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 350 g chicken breast into cubes. Season with salt, pepper, and 1 pressed garlic clove. Refrigerate until ready to cook.
2. Heat 1 tablespoon olive oil in a large pan over medium-high heat. Fry the chicken cubes for 3-4 minutes until partially cooked (they will finish in the sauce). Remove and set aside. Add 100 ml water to deglaze the pan, scraping up browned bits. Pour the liquid into a bowl and reserve it.
3. In the same pan, add 1 diced onion and 1 pressed garlic clove. Fry over medium heat for 2 minutes. Add 125 g diced bacon and fry for 2 more minutes.
4. Add 1 diced bell pepper and 1 diced large zucchini to the pan. Fry over medium heat for about 7 minutes, stirring occasionally. Stir in 1 teaspoon tomato paste and sauté for 1 minute. Dice and add 1 tomato. Season with salt.
5. Pour the reserved deglazing liquid into the pan. Add 200 ml milk and 100 ml vegetable stock. Stir in 125 g sour cream, 2 tablespoons pesto, and 2 tablespoons balsamic vinegar.
6. In a shaker or jar, vigorously blend 50 ml milk with 2 tablespoons flour until smooth. Pour into the pan and stir well.
7. Increase heat to medium-high and bring to a boil, stirring frequently, for about 2 minutes until the sauce thickens. Chop and add 1 bunch basil. Return the reserved chicken to the pan.
8. Reduce heat to low and simmer gently for 5 minutes until the chicken reaches 74°C / 165°F internal temperature. Season to taste with salt and pepper. If the sauce is too thick, add water gradually; if too thin, stir in a little flour mixed with water.