A colorful, delicious, and simple dish to prepare based on chicken breast with bell pepper cream, served on a bed of vegetables accompanied by mashed potatoes.
For the mashed potatoes: Wash the potatoes and boil them in a saucepan with enough water to completely cover them. Add salt, check the potatoes by inserting a knife to verify their tenderness. Once cooked, peel them and mash them with a large spoon or fork, seasoning again with salt and pepper while mashing. In a saucepan or skillet, heat a stick of glory butter and then add the puree, let it season while integrating both ingredients. Slowly pour in the milk while continuing to stir the puree, allow the milk and butter to incorporate and evaporate until everything is thick. Check the seasoning of the salt, adding more if necessary.
Preparation of vegetables: Dice carrot, zucchini, and chayote into small cubes, and pre-cook them with water and Knorr Suiza. Once we verify that the vegetables are crisp, we remove them from the water and let them cool. We add butter in a saucepan or skillet, incorporate the pre-cooked vegetables and corn to finish cooking them.
Preparation of bell pepper cream: Blend the two cans of bell pepper, Philadelphia cheese, two cups of milk, salt, and pepper to taste. Pour the mixture into a pot and heat until it thickens.
Cook the chicken breast on the grill, adding salt and pepper to taste.
Each breast will be served on a bed of the prepared vegetables, and we pour the desired amount of cream over the breast.
Serve with mashed potatoes, which we can garnish with fried spaghetti for better presentation of our dish.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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