Method

1. Heat the oil in a pot. Chop the onion finely and cook until translucent.
2. Add the tomato paste and stir for 1 minute.
3. Add the frozen peas to the pot, pour in enough chicken broth to just barely cover the peas and bring to a boil. Cook for about 10 minutes.In the meantime, chop the chicken breasts into small cubes.
4. Add them to the pan and cook everything for another 5 to 10 minutes, until the chicken is tender. Don't overcook the chicken.
5. Mix the cornstarch with a few tablespoons of cold water to obtain a paste. Make a little place in the middle of the pan by pushing the peas away as much as possible and pour the cornstarch paste in a thin stream while whisking all the time with a small whisk.Stir everything very well and let bubble for 1 minute. Adjust the taste with salt and pepper and maybe some sugar.
6. Add the finely chopped dill.
7. Serve with mashed potatoes.

Recipe from Foodista ↗