John Myers
Ingredients for 2 servings:
- 500 g cocktail tomatoes
- 350 g chicken strips
- 1 small onion(s)
- 2 cups of cream
- 1 clove(s) garlic
- 1 tsp vegetable stock powder
- 3 tsp herbs, Italian
- 100 ml water
- 1 small jar of pesto as desired
- some oil for frying
- pepper
- Paprika powder
- Honey
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Chop the onion into small pieces and fry in hot oil. Add the quartered cherry tomatoes. Press the garlic through a garlic press to taste and add it (I used homemade garlic paste). Add a little water and broth. Let everything simmer for a few minutes, about 2-3 minutes. Add the chicken strips and let it simmer. Add water if necessary, so that it can simmer gently. For about 5 minutes. Then add the cream, the Italian herbs, and the pesto (the type and amount of pesto depends on personal taste. I use something with tomatoes) and bring to a boil. Then simmer on medium heat until the chicken is cooked. It doesn’t take long. Season to taste. I seasoned it with a little honey, pepper, and paprika. Tips: Alternatively, use less cream and more water. This should be enough for 3 people.
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