A quick skillet dinner: chicken breast is marinated with herbs, fried with peppers and onion and finished in a creamy sauce. Instead of tomato sauce, Basic Paprika from Eat Tolerant adds colour and flavour. The recipe comes from HistaSunny (@histasunny) and is low-histamine by design. It is on the table in 30 minutes.

Creamy chicken and pepper skillet

Name: Creamy chicken and pepper skillet
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 120 g chicken breast fillet; 1 tsp rapeseed oil; 1 pinch salt; 1 tsp paprika; 1 tbsp Italian herbs (mixed); 150 g bell pepper (about 1 medium); 20 g onion; 40 g Eat Tolerant Basic Paprika; 120 ml cream

HistaSunny (@histasunny)

https://www.instagram.com/histasunny/

Chicken and peppers in a creamy sauce made with Basic Paprika and cream, ready in 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine International

Servings 1 serving

Equipment

1 Bowl
1 Pan

Ingredients

120 g chicken breast fillet
1 tsp rapeseed oil
1 pinch salt
1 tsp paprika
1 tbsp Italian herbs mixed
150 g bell pepper about 1 medium
20 g onion
40 g Eat Tolerant Basic Paprika
120 ml cream

Instructions

Cut the chicken breast into small pieces and marinate with the salt, paprika, Italian herbs and rapeseed oil.
Fry the chicken in a pan. Finely dice the onion and pepper, add them and fry along with the chicken.
Stir in the Basic Paprika and cream, season further if you like and simmer for [wprm-timer minutes=”5″]a few minutes[/wprm-timer] until the sauce is creamy.