Summary

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

1. 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.
2. 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.
3. Put the cream cheese with the canned tomatoes in the pan, season with salt, pepper, allspice and xucker and let simmer gently.
4. In the meantime, finely chop the garlic and peppers and add to the pan.
5. After another minute, add the chicken and asparagus and let simmer for another 2 minutes.
6. In the meantime, dice the tomatoes and mix in at the very end.
7. Season again to taste and serve.
8. Outside of the asparagus season, this can also be replaced with other vegetables.
9. Vegetarians can replace or omit the meat and use a little more vegetables.
10. Makes a large portion.