Chicken and vegetable sauce from the pan

Ingredients for 4 servings:

• 500 g chicken breast
• 1 m.-large zucchini
• 1 m.-large pepper
• 250 g cherry tomatoes
• 200 ml cream
• 300 ml water
• some salt and pepper
• some flour to thicken
• 2 tsp vegetable broth, instant

Instructions

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

simply

First, fry the chicken breast in one piece. In the meantime, dice the bell peppers, quarter the tomatoes, and slice the zucchini, which in turn is then cut into eight pieces. Once the chicken breast is cooked, cut it into small pieces and fried again with the vegetables, then seasoned with salt and pepper. Mix the cream with the water and 2 teaspoons of vegetable stock and add it to the pan with the vegetables and meat. Add a little flour, if desired, to firm everything up a bit, and bring to a boil. Pasta goes very well with this. Tip: Other vegetables can also be used. The sauce tastes great without meat, too.