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Chicken & Gnocchi Gorgonzola
Prep Time:
10 minutes
Cook Time:
20 minutes
Makes:
4 servings
Ingredients

1 pound uncooked H-E-B Seasoned Chicken Breasts, Italian Style

1 pound Alessi Gnocchi Pasta

1/2 cup Mezetta Julienne Sliced Sun-Dried Tomatoes in Oil, undrained

1/4 cup Alessi Pine Nuts

3/4 cup canned Hill Country Fare Natural Chicken Broth

1 cup (4 ounces) crumbled Gorgonzola cheese

1/2 cup thinly sliced fresh basil leaves

Directions


Bring 4 quarts water to a boil in a 6-quart pot over high heat to cook
gnocchi.
Meanwhile, heat a large, nonstick skillet over medium-high heat 2 minu
tes. Brown chicken breasts 2 minutes per side. Reduce heat to Medium-L
ow; cover skillet and cook chicken 6 to 8 more minutes or until done.
Follow package directions to determine doneness.
While chicken cooks, drop gnocchi into boiling water; cook 3 to 4 minu
tes or until gnocchi float to the top. Drain and set aside.
Remove chicken from skillet to a cutting surface; place undrained toma
toes and pine nuts in same skillet. Saute 3 to 4 minutes over medium h
eat until nuts are golden brown. Stir in chicken broth and cheese; red
uce heat to Medium-Low.
Cut chicken into bite-sized pieces. Stir chicken, gnocchi and basil in
to skilled mixture; stir to melt cheese and heat thoroughly. Serve hot
.

Nutritional Information


No Nutritional Information Available


Source


Cooking Connection