Colorful pan

Ingredients for 4 servings:

• 200 g beans, wide
• 3 carrots
• 1 stalk(s) leek
• 300 g chicken breast fillet(s) (pork also works)
• 1 tbsp oil or clarified butter
• 200 ml vegetable stock
• 200 g cream cheese
• salt and pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Vegetable pan – variable

Clean the beans and carrots and cut them into larger, bite-sized pieces. Cook in a pot with water, salt, and pepper until crisp. Be careful not to cook for too long, or the vegetables will become too soft. In the meantime, cut the chicken breast fillet into strips. Heat the oil/clarified butter in a pan, brown the meat, and season lightly with salt and pepper. Now add the finely chopped leek and the vegetables. Sauté briefly. Do not drain the water the vegetables were cooked in. Leave 200 ml in the pot and bring the vegetable stock to a boil, then add it to the pan. Now melt the cream cheese into the sauce over medium heat, stirring constantly; do not let it boil again. This goes well with fresh white bread or homemade pizza bread. Tip: Of course, you can use any kind of vegetables. Whatever you have in the fridge. I have also made the pan the same way without meat or with some sausage.