Summary

Ingredients

• 2 chicken breasts
• 1 can (s) tomato (s), peeled
• 1 onion (s)
• 1 bell pepper (s)
• couscous
• 250 ml milk or cream
• Cheese - any kind that melts well
• basil
• oregano
• salt and pepper
• Herb butter
• olive oil

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Instructions

1. Heat olive oil in a large pan over medium-high heat until hot. Cook the chicken breasts for 12-15 minutes (depending on thickness) until the internal temperature reaches 74°C (165°F). Transfer to a plate.
2. In the same pan, melt the herb butter over medium heat. Add the chopped onion and diced bell pepper. Cook for 3-4 minutes, stirring occasionally, until the onion is translucent and the pepper is soft.
3. Add the canned tomatoes and break them up with a fork. Simmer for 2 minutes.
4. Pour in the milk or cream and add the cheese. Season with basil, oregano, salt, and pepper. Simmer for 3-5 minutes, stirring occasionally, until the cheese melts completely.
5. Prepare the couscous according to packet instructions.
6. Serve the chicken with the creamy tomato sauce spooned over the couscous.