Low-carb chicken breast with zucchini and tomatoes in creamy cream cheese sauce

Ingredients for 2 servings:

• 250 g chicken breast
• 1 large zucchini
• ½ cucumber(s)
• 3 m.-tall vine tomatoes
• 2 small shallots
• 2 cloves garlic
• 100 g cream cheese, low-fat, creamy fine
• 1 shot of milk, 1.5%
• salt and pepper
• curry powder
• Paprika powder

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Clean the chicken breast and cut into bite-sized pieces. Brown it in a pan with a little vegetable oil until the meat is nice and crispy. Season with salt, pepper, and curry powder. In the meantime, chop the zucchini, cucumber, and tomatoes. Set the chicken aside and keep warm. In the same pan, fry the onions and garlic. Add the zucchini and sauté until soft but still firm to the bite. Add the cucumber and tomatoes and sauté for about 4 minutes. Add a splash of water, if desired. Stir in the cream cheese and milk. Add the chicken to the pan and simmer with the lid on over low heat for about 5-10 minutes, until the sauce becomes creamy. Season with paprika to taste. Tip: You can also add a red bell pepper along with the zucchini. My strawberry-avocado salad goes very well with this: http://www.chefkoch.de/rezepte/2762181428080627/Erdbeer-Avocado-Salat.html