Summary

Ingredients

• 4 chicken breast fillet (s)
• 1 red pepper (s)
• 2 zucchini
• 1 clove garlic
• 100 g suar snap peas
• 2 teaspoons cornstarch
• 150 ml chicken stock
• some basil, fresh, some leaves
• 0.5 teaspoon ½ thyme
• salt and pepper
• 3 tablespoon parmesan, freshly grated
• some oil

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Instructions

1. Cut the red pepper and zucchini into fine strips. Mince the garlic clove.
2. Heat roughly 2-3 tablespoons of oil in a large pan over medium-high heat. Season the chicken breasts with salt and pepper.
3. Fry the chicken breasts for about 15 minutes, turning occasionally, until cooked through (74°C / 165°F internal temperature). Remove and set aside on a warm plate.
4. In the same hot pan, add the minced garlic and fry for 1-2 minutes until fragrant.
5. Add the red pepper strips, zucchini strips, and sugar snap peas. Cook for about 5 minutes, stirring occasionally, until the vegetables are soft.
6. In a small bowl, mix the cornstarch with the chicken stock. Pour the mixture into the pan. Add ½ teaspoon thyme and season with salt and pepper.
7. Heat while stirring constantly until the sauce thickens, about 2-3 minutes. Let simmer for 2 minutes.
8. Return the chicken breasts to the pan and heat through for about 1 minute. Add a handful of fresh basil leaves and 3 tablespoons of freshly grated parmesan, stirring until the parmesan melts.
9. Serve immediately.