Pumpkin – Chicken Pan
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 onion (s), finely chopped
- 400 g chicken breast fillet (s), cut into bite-sized pieces
- 400 g pumpkin (se) (Hokkaido), diced
- 1 red pepper (s), diced
- 250 ml vegetable stock
- 200 g crème fraîche
- salt and pepper
- some nutmeg, ground
- some oil, for frying
Print Recipe
Pin Recipe Instructions
- Briefly roast the chopped onion in a pan with a little oil. Add the sliced chicken breast fillet and fry well all over. Then add the sliced pumpkin and bell pepper and mix everything well. Pour in the vegetable stock and bring to the boil. Season with salt, pepper and ground nutmeg and cover and simmer gently for about 5-10 minutes (depending on the size of the pumpkin pieces). The pumpkin should be soft but still bite.
- Then stir in the creme fraiche and let it boil down briefly. Maybe a little more seasoning.
- Serve with pasta.
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