Chicken pan

Ingredients for 4 servings:

• 500 g chicken breast fillet(s)
• 2 tbsp oil
• salt and pepper
• 500 g Schupfnudeln, fresh, from the refrigerated section
• 500 ml vegetable stock
• 6 tsp double cream cheese
• 300 g peas, frozen
• 1 bunch mint, fresh

Instructions

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

Fine things in a hurry

Pat the chicken breast fillet dry and cut into cubes. Heat oil in a pan and fry the chicken cubes for about 5 minutes, turning occasionally. Season with salt and pepper. Remove from the pan. Fry the dumplings in the hot oil for 3-5 minutes, then remove. Deglaze the dumpling pan with vegetable stock. First, stir in the cream cheese until smooth, then stir in. Add the peas and simmer for about 3 minutes. Wash the mint, shake dry, pluck the leaves from the stems, and chop them, reserving a few for garnishing. Add the chicken cubes, dumplings, and chopped mint to the cream cheese sauce and mix well. Season with salt and pepper. Serve the dumpling and chicken breast pan. Garnish with the remaining mint leaves. 380 kcal per serving.