Summary

Ingredients

• 400 g chicken breast
• 300 g sweet potato (s)
• 160 g zucchini
• 100 g Hokkaido pumpkin (se), pureed
• 250 ml sweet cream
• 1 large shallot (s) or small onion
• salt
• 1 tablespoon butter or similar

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Instructions

1. Wash the sweet potato and zucchini. Peel the potatoes and cut into 3 cm cubes, cook in salted water for about 7 minutes. Put the potato cubes in a bowl with the skimmer, pour some of the cooking water into a cup and pour away the rest of the water.
2. Cut the zucchini into 3 cm cubes, the shallot into smaller cubes and sauté both in 1 teaspoon butter in the already used saucepan for approx. 5 minutes and then season with salt. Add the zucchini to the potato in the bowl, leave the onions in the pot.
3. Now put the previously diced chicken breast with 1 teaspoon butter in the saucepan and fry, season with salt. Add the vegetables with the pumpkin puree, top up with the cream and the cooking water and cook over medium heat for about 20 minutes.
4. Stir every now and then, the potatoes shouldn`t disintegrate. The dish tastes slightly sweet.
5. I frozen pumpkin puree in portions. If you take fresh pumpkin, cook it first and then puree it. The sweet potato can then go straight to the pumpkin boiling water.
6. All ingredients filled 3 cereal bowls and are enough for 1 x big hunger or 2 x small hunger.