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Sauteed vegetables and chicken with kefir and sesame sauce

100 g Quescrem Cream Cheese Kefir Cream Cheese

150 g chicken breast

100 g onion

50 g red bell pepper

50 g green bell pepper

50 g yellow bell pepper

100 g asparagus

100 g mushrooms

1 tbsp sesame seeds

1 tbsp soy sauce

Olive oil

Salt

In the same pan, sauté the vegetables over high heat with a dash of oil and a pinch of salt. When almost done, add a tablespoon of soy sauce.

Add the chicken and sesame seeds and sauté together for 1 minute.

Melt the Quescrem Kefir Cream Cheese and add to the sauté.

Serve hot.