Creamy Chicken Breast and Tomato Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 250 g chicken breast fillet (s)
- 250 g asparaus, reen
- 1 large tomato (s)
- 1 can tomatoes, chunky
- 1 pointed pepper, red
- 100 g cream cheese
- salt and pepper
- 4 leaves room garlic or 1 clove garlic
- 1 pinch (s) erythritol (sugar substitute) (Xucker light)
- some allspice (clove pepper)
- 6 tablespoon coconut oil, liquid, possibly more
Print Recipe
Pin Recipe Instructions
- Wash the asparagus, peel the lower third and cut the asparagus diagonally into narrow pieces. Fry in 3 tablespoons of coconut oil in a pan for about 5 minutes, place on a plate and set aside.
- Wash the chicken breast fillet and cut into pieces. In the pan that has already been used, fry gently in approx. 3 tablespoons of coconut oil until cooked and season with salt and pepper. Transfer to a plate and set aside.
- Put the cream cheese with the canned tomatoes in the pan, season with salt, pepper, allspice and xucker and let simmer gently.
- In the meantime, finely chop the garlic and peppers and add to the pan.
- After another minute, add the chicken and asparagus and let simmer for another 2 minutes.
- In the meantime, dice the tomatoes and mix in at the very end.
- Season again to taste and serve.
- Outside of the asparagus season, this can also be replaced with other vegetables.
- Vegetarians can replace or omit the meat and use a little more vegetables.
- Makes a large portion.
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