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 peppers and zucchini into fine strips. Peel the garlic. Heat the oil in a pan and fry the meat for about 15 minutes. Occasionally turn it over, then take it out of the pan and keep it warm.
2. Press the garlic into the hot pan and fry briefly. Add paprika, zucchini and snow peas. Cook the vegetables until soft in 5 minutes. Then mix corn starch, chicken stock and spices and pour into the pan. Heat while stirring until the liquid thickens. Let simmer for 2 minutes. Now put the meat back in the pan and heat it up. Add the parmesan and stir until melted. Serve immediately!