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Pumpkin and chicken pan

updated

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Ingredients for 3 servings:

  • 1 onion(s), finely chopped
  • 400 g chicken breast fillet(s), cut into bite-sized pieces
  • 400 g pumpkin(s) (Hokkaido), diced
  • 1 red bell pepper(s), diced
  • 250 ml vegetable stock
  • 200 g crème fraîche
  • salt and pepper
  • some nutmeg, ground
  • some oil for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

made quick and easy

Briefly fry the chopped onion in a pan with a little oil. Add the sliced ​​chicken breast fillet and sear until well browned. Then add the sliced ​​pumpkin and bell pepper and mix everything well. Pour in the vegetable stock and bring to a boil. Season with salt, pepper, and ground nutmeg. Cover and simmer gently for about 5-10 minutes (depending on the size of the pumpkin pieces). The pumpkin should be soft but still have a bite. Then stir in the crème fraîche and let it simmer briefly. Adjust seasoning if desired. Serve with pasta.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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