Summary

Ingredients

• 1 ½ bell pepper (s)
• 2 zucchini
• 0.5 ½ onion (s)
• 2 chicken breasts
• 4 tablespoon tomato (s), happened
• 100 ml cream
• 70 ml vegetable stock
• 1 tablespoon cream cheese
• Spice mixture (Maggi No. 3)
• salt
• pepper
• 2 tablespoon olive oil

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Instructions

1. Cut 1 bell pepper, 2 zucchini, and 1/2 onion into small pieces.
2. Blend 1/2 bell pepper with 100 ml cream, 1 tablespoon cream cheese, and 70 ml vegetable stock using an immersion blender until smooth; set sauce aside.
3. Heat 1 tablespoon olive oil in a pan over medium-high heat, add the cut vegetables, and sauté for 5-8 minutes until tender.
4. Pour the cream sauce over the vegetables, reduce heat to low, and simmer for 10-15 minutes until the sauce thickens.
5. While the vegetables cook, season the 2 chicken breasts generously with Maggi No. 3, salt, and pepper.
6. Heat 1 tablespoon olive oil in another pan over medium-high heat, then fry the chicken breasts for 6-8 minutes per side until golden and cooked through (internal temperature 74°C / 165°F).
7. Serve the chicken breasts with the creamy pepper and vegetable sauce.