Garden Vegetable Chicken Stew

Summary

Ingredients

• 1 red pepper (s)
• 1 bell pepper (s), yellow
• 3 carrot (s)
• 1 onion (s)
• 1 clove garlic
• 2 spring onion (s)
• 250 g reen beans, fresh
• 175 g double cream cheese
• 500 g potatoes, waxy
• 400 g chicken breast fillet (s)
• 500 ml vegetable stock
• spice (s)

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Instructions

1. Dice the chicken breast fillet and marinate about 2 hours beforehand as desired.
2. Clean the vegetables and cut into small cubes.
3. Heat sunflower oil in a large pan and fry the vegetables. After 10 minutes add the vegetable stock and cook for about 15 minutes.
4. While the vegetables are cooking in the broth, sauté the meat.
5. After frying, add the meat and cream cheese to the large pan with the vegetables and mix. Let everything simmer for another 30 minutes. Season to taste.