Chicken & Gnocchi Gorgonzola
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
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 minutes. Brown chicken b
reasts 2 minutes per side. Reduce heat to Medium-Low; 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 minutes or until gnocchi
float to the top. Drain and set aside.
Remove chicken from skillet to a cutting surface; place undrained tomatoes and pine nuts i
n same skillet. Saute 3 to 4 minutes over medium heat until nuts are golden brown. Stir in
chicken broth and cheese; reduce heat to Medium-Low.
Cut chicken into bite-sized pieces. Stir chicken, gnocchi and basil into skilled mixture;
stir to melt cheese and heat thoroughly. Serve hot.
No Nutritional Information Available