Chicken and pepper pan

Ingredients for 4 servings:

• 400 g chicken breast fillet(s)
• 1 tbsp olive oil
• 1 bell pepper(s), red
• 1 garlic clove(s)
• 250 ml cream
• 2 tbsp tomato paste
• 1 tsp vegetable broth
• 2 tbsp basil
• 2 tomatoes
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cut the chicken, bell peppers, and tomatoes into small pieces. Finely chop the garlic clove. Heat the olive oil in a pan and sear the chicken breast fillets until well browned. Then add the bell peppers and garlic and sear briefly. Season to taste with salt and pepper. In a small bowl, combine the cream, tomato paste, and vegetable stock. Pour the sauce into the pan. Add the tomato pieces and the finely chopped fresh basil. I like to use frozen herbs. Season to taste with salt and pepper and serve. Serve with pasta or rice. Approx. 185 calories per serving.