Tomato Cream Cheese Sauce with Chicken Strips
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 400 g cherry tomato (s)
- 200 g herbal cream cheese
- 300 g chicken breast fillet (s)
- 1 handful basil, fresh leaves
- 4 tablespoon balsamic vinegar
- 200 ml vegetable stock
- salt and pepper
- 1 teaspoon marjoram
- olive oil
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast fillet into strips and fry briefly in olive oil in a high pan. Meanwhile, halve or quarter the cocktail tomatoes. Coarsely chop the basil. Remove the meat from the pan and set aside.
- Fry the tomatoes in the hot oil and deglaze with the balsamic vinegar after about 3 minutes. Simmer a little, season with salt, pepper and marjoram and then pour in the vegetable stock. Let it get a little hot and then stir in the cream cheese. Bring to the boil and add the meat again and let it steep for another 5 minutes on a low flame. If the sauce gets too thick, just add a little more water.
- Remove the pan from the stove and stir in the fresh basil.
- The sauce goes well with any pasta.
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