Summary

Ingredients

• 600 g chicken breast fillet (s)
• 1 zucchini
• 150 g cherry tomato (s)
• 1 onion (s)
• 1 clove garlic
• thyme
• salt and pepper
• 2 tablespoon olive oil
• 1 can tomatoes, chunky 400 g each
• 1 teaspoon, heaped vegetable stock powder
• 500 g tortellini with cheese fillin
• 2 tablespoon balsamic vinegar
• 50 g parmesan, rated
• 2 tablespoon tomato paste

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Instructions

1. First of all, the meat is brushed off and then patted dry. Then the meat is cut into cubes about 2 cm in size. In the next step, the zucchini is cut into slices, the cherry tomatoes halved, the garlic and onion finely diced (the garlic can of course also be pressed).
2. Now the oil is heated in a large pan. When the pan is hot, the pieces of meat are seared all around, seasoned with salt and pepper and then removed at the end and set aside.
3. The onion, garlic and thyme are then sautéed in the roast fat. Then the zucchini is added and is also briefly steamed. The canned tomatoes and the broth are added and everything simmered for another 5 - 10 minutes. Finally, add the tortellini and meat to the pan and simmer everything for another 2 - 3 minutes. Now the cherry tomatoes are folded in, everything is seasoned with vinegar and served sprinkled with parmesan.
4. 640 Kcal per serving.