Vegetable Chicken Cream Cheese Sauce

Summary

Ingredients

• 2 zucchini
• 1 large bell pepper (s)
• 2 medium onion (s)
• 4 medium mushrooms, brown
• 250 g chicken breast fillet (s)
• 600 g cream cheese
• 200 ml vegetable stock
• Herbs, fresh
• possibly garlic
• salt and pepper
• Paprika powder
• oil

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Instructions

1. Cut the zucchini, bell pepper, onions, mushrooms and chicken breast into bite-sized pieces. The chicken breast pieces can be seasoned with a little salt, pepper and paprika powder.
2. Heat some oil in a large pan and lightly fry the chicken breasts. At the same time, heat water to prepare the vegetable stock.
3. Then add the zucchini, bell pepper, onions and mushrooms and fry everything together a little. If you like, you can also add 1 - 2 cloves of garlic to the pan. Continue frying over medium heat. There is no strict time limit, as everyone can decide for themselves whether the vegetables should be firm to the bite or not.
4. Now add the cream cheese to the pan and let it melt on low heat. This is where the vegetable broth comes into play. Depending on the consistency you want, add more or less vegetable stock. Finally, season with salt, pepper, paprika powder and some fresh herbs.
5. We ate noodles with it, but rice would also be recommended.