Gnocchi chicken pan with vegetables

Ingredients for 3 servings:

• 500 g gnocchi
• 350 g chicken breast
• 1 m.-large zucchini
• 2 m.-sized carrot(s)
• 1 red bell pepper(s)
• 1 onion(s)
• 1 cup cottage cheese
• 1 pinch of salt
• 1 pinch(s) of pepper
• 1 tsp, heaped vegetable broth, instant
• olive oil
• Chicken seasoning as desired
• Herbs as desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

Cut the chicken breast into bite-sized pieces and season/marinate as desired. Heat oil in a large pan and brown the meat, then remove from the pan. Brown the gnocchi in the pan until golden brown. Cut the zucchini and carrots into thin, approximately 5 mm thick slices, dice the onion, and finely chop the bell pepper. Brown the zucchini in olive oil, then add the remaining vegetables and cook on medium heat for about 5 minutes (if the pan is large enough, the gnocchi and vegetables can be cooked together). Add the meat, gnocchi, cottage cheese, and instant vegetable broth, and season with salt and pepper. Simmer for about 10 minutes, stirring occasionally. Season to taste before serving. Finely chopped mozzarella can be used instead of cottage cheese.