I started cooking this dish just purely out of the things I had in the house. I think you could add or omit anything in this recipe even the chicken and it would still be great as long as you kept the seasoning the same. I really suggest serving over rice but pasta will do. To me this dish reminded me of something my mom used to make and brought back a lot of memories for me, so please enjoy! Serves 4.
3-4 large to medium chicken breasts
1 ½ zucchini (courgette)
½ medium onion
2 cloves garlic
1 red pepper
1 bunch of asparagus, just the top 3-4inch tips
25 g sun dried tomatoes
1 can chopped Italian tomatoes (or any you have)
3 medium fresh tomatoes
½ teaspoon Mexican oregano (or regular oregano)
½ tsp. cumin
½ chicken bouillon
½ tbsp. oil
Slice the zucchini rounds. Cut them in half if you like and then slice the rounds.
Slice in onion, red pepper, sun dried tomatoes into strips
Get all spices out and open jars/cans
Heat a sauté pan with the oil, and season the chicken breasts with salt/pepper and garlic powder.
When pan is hot sear the chicken breasts on each side for about 5 minutes. Then remove from a pan and set on a plate to rest.
To continue cooking:
Add the onion, courgette, red pepper, garlic and sauté for a few minutes until fragrant in the same pan.
Next add the can of tomatoes, sun dried tomatoes, fresh tomatoes, cumin, and oregano and turn up the heat to bring to a boil.
Crumble the chicken bouillon over the sauce and add about a half cup of water to get things moving.
While your sauce is simmering, slice the half cooked chicken breasts and set aside.
Stir your sauce continuously.
As you see the vegetables soften add the asparagus.
Taste to make sure you like the salt and the pepper.
When the vegetables are all soft and fully cooked add the chicken back into the pan and continue to cook for another 5 minutes.
Serve over hot rice, or pasta.