John Myers
Ingredients for 4 servings:
- 500 g chicken breast
- 1 bunch of green asparagus
- 100 g tomatoes
- 100 g cream cheese
- 200 ml Cremefine for cooking
- n. B. Oil
- salt and pepper
- Paprika powder
- chili powder
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes
Wash the chicken breast and cut into pieces. Heat a little oil in a pan and sear the chicken breast. Before removing the meat from the pan, season with salt, pepper, paprika, and chili powder. Then remove from the pan and set aside. In the meantime, wash the green asparagus and trim off the bottom end, as it is very woody. Cut the asparagus into pieces. Set the tips aside for now. Cut the onion into small pieces. Also cut the tomatoes into pieces. Add a little more oil to the hot pan and then fry the asparagus pieces (without the tips!) in the oil. This will take about 12-15 minutes, depending on the thickness. It also depends on how firm you like your asparagus. Then add the tips. They don’t need as long as the rest of the pieces. When the asparagus is ready, remove it from the pan. Now sauté the onion briefly, pour in the Cremefine and add the cream cheese. Stir until it dissolves. If the sauce is too thick for you, you can add a little more milk or, of course, more Creme Fine. Then add the asparagus and chicken. After heating briefly, add the chopped tomatoes. Simmer everything on low heat for about 3 minutes until the tomatoes soften. Finally, season well to taste. Rice or baguette goes well with this. Tip: This recipe can also be easily enhanced with fresh mushrooms. Simply add them shortly after the onions and sauté.
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