Creamy chicken breast and tomato pan

Ingredients for 1 servings:

• 250 g chicken breast fillet(s)
• 250 g asparagus, green
• 1 large tomato(s)
• 1 can tomatoes, chopped
• 1 pointed pepper, red
• 100 g cream cheese
• salt and pepper
• 4 leaves of garlic or 1 clove of garlic
• 1 pinch(s) erythritol (sugar substitute) (Xucker light)
• some allspice (clove pepper)
• 6 tbsp liquid coconut oil, more if needed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Low carb, with green asparagus or other vegetables, also vegetarian

Wash the asparagus, peel the bottom third, and cut the asparagus diagonally into thin pieces. Fry in a pan in 3 tablespoons of coconut oil for about 5 minutes, transfer to a plate, and set aside. Wash the chicken breast fillet and cut into pieces. Lightly fry in the same pan in about 3 tablespoons of coconut oil until cooked through, then season with salt and pepper. Transfer to a plate and set aside. Add the cream cheese and canned tomatoes to the pan, season with salt, pepper, allspice, and Xucker, and simmer gently. Meanwhile, finely chop the garlic and bell pepper and add to the pan. After another minute, add the chicken and asparagus, and simmer for about 2 minutes. Meanwhile, dice the tomato and stir in at the very end. Season to taste and serve. Outside of asparagus season, you can substitute it with other vegetables. Vegetarians can replace the meat or omit it and add a little more vegetables. Makes a large portion.