Until the season of sweet pepper at more or less reasonable prices is over, it is probably worth eating it to the full, what do you think? Well, or if not to the end, then once again treat yourself to a delicious dish with sweet pepper?
I suggest a chicken.
This option has a lot of advantages. First, it's simple. Secondly, it is satisfying. Thirdly, gently. And fourthly, it goes well with almost any side dish, which is important for many.
Inspired?
Then we take:
- 300 grams of chicken breast fillet
- A couple of sweet juicy peppers
- Palu spoons of tomato paste
- 100 grams of cream cheese
- A couple of spoons of sour cream
- 150-200 ml chicken broth
- Salt and spices to taste
How we cook:
Cut the chicken breast fillet into strips or cubes. We clean the sweet peppers from seeds and cut them in the same way as the chicken, so that there is no dissonance.
Pour a little oil into the pan, fry the chicken first, and then add the bell pepper.
When they catch on with a light crust, add tomato paste, broth and leave to stew a little - until the chicken is ready.
Then we reduce the heat, and, stirring thoroughly, add the processed cheese. the main thing here is to mix well, the cheese should dissolve and form a sauce. Cook over low heat for about five minutes. At the very end, add a couple of tablespoons of sour cream, warm everything up, salt and pepper and... voila, the food is ready!
Bon Appetit!