Vegetable-chicken-cream cheese sauce

Ingredients for 4 servings:

• 2 m.-large zucchini
• 1 large bell pepper(s)
• 2 m.-sized onion(s)
• 4 m.-large mushrooms, brown
• 250 g chicken breast fillet(s)
• 600 g cream cheese
• 200 ml vegetable stock
• n. B. herbs, fresh
• possibly garlic
• salt and pepper
• Paprika powder
• oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

with noodles or rice

Cut the zucchini, bell peppers, onions, mushrooms, and chicken breast into bite-sized pieces. Season the chicken breast pieces with a little salt, pepper, and paprika. Heat a little oil in a large pan and lightly fry the chicken breast pieces. At the same time, heat water to make the vegetable broth. Then add the zucchini, bell peppers, onions, and mushrooms and fry everything together. If desired, you can also add 1-2 cloves of garlic to the pan. Continue frying over medium heat. There is no strict time limit, as everyone can decide for themselves whether they want the vegetables to be firm to the bite or not. Now add the cream cheese to the pan and melt over low heat. This is where the vegetable broth comes into play. Add more or less vegetable broth depending on the desired consistency. Finally, season to taste with salt, pepper, paprika, and some fresh herbs. We served it with pasta, but rice would also be recommended.