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Sauce with chicken, cream cheese, peas and carrots

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Ingredients for 2 servings:

  • 200 g chicken, cut into small pieces
  • 200 ml vegetable stock
  • 150 g peas, frozen
  • 100 g cream cheese, natural
  • 1 carrot(s), sliced ​​or cut into strips
  • 1 tbsp herbs, frozen or fresh
  • salt and pepper
  • Butter or oil

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Goes well with tagliatelle

Brown the chicken in a little butter or oil. Deglaze with the vegetable stock, add the peas, and simmer for 10 minutes. After about 3 minutes of cooking, add the cream cheese and let it melt. Add the carrot 1 minute before the end of the cooking time (you can add it earlier if you like; I prefer carrots with a bite). Finally, stir in the herbs and season lightly with salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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