Summary

Ingredients

• 300 g chicken breast or smoked tofu
• 2 onions)
• 1 medium carrot (s)
• 1 red pepper (s)
• 4 spring onion (s)
• 250 g mushrooms
• 2 cloves garlic)
• 1 large zucchini
• 2 tablespoon tomato paste
• 1 can tomatoes, chunky
• 2 teaspoons vegetable stock powder, possibly a little more
• Paprika powder, hot and sweet
• Salt and pepper from the mill
• Chilli from the mill
• oregano
• herbs Provence
• Basil, fresh
• olive oil
• 2 tablespoon cream cheese with garden herbs or plain

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Instructions

1. Rinse the chicken breast, pat dry and cut into cubes. Salt and fry in a little olive oil for about 10 minutes. Pepper, dust with paprika and keep warm.
2. Halve the onions and cut into strips, dice the carrots and peppers, halve the zucchini lengthways and thinly slice the spring onions into rings. Quarter the cleaned mushrooms, cut larger ones into slices.
3. First fry the onions, then gradually add the vegetables. Last the zucchini, as they cook very quickly. Braise everything for about 10 minutes. I use a wok pan because it has more capacity than a normal pan.
4. Put the tomato paste in the pan and sauté briefly, then add the chopped tomatoes. Crush the garlic and season with broth, oregano, herbs from Provence, paprika, noble sweet and hot pink and pepper.
5. Simmer for another 10 minutes in the pan with the lid on. Season to taste with chilli and, if necessary, with salt. Stir in the cream cheese, sprinkle with chopped basil leaves and spread the meat on top.
6. This goes well with pasta, rice or baguette rolls.