1pounduncooked H-E-B Seasoned Chicken Breasts, Italian Style,
1poundAlessi Gnocchi Pasta,
1/2cupMezetta Julienne Sliced Sun-Dried Tomatoes in Oil, undrained,
1/4cupAlessi Pine Nuts,
3/4cupcanned Hill Country Fare Natural Chicken Broth,
1cup (4 ounces)crumbled Gorgonzola cheese,
1/2cupthinly sliced fresh basil leaves,
1Bring 4 quarts water to a boil in a 6-quart pot over high heat to cook gnocchi.
2Meanwhile, heat a large, nonstick skillet over medium-high heat 2 minutes. Brown chicken breasts 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.
3While chicken cooks, drop gnocchi into boiling water; cook 3 to 4 minutes or until gnocchi float to the top. Drain and set aside.
4Remove chicken from skillet to a cutting surface; place undrained tomatoes and pine nuts in 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.
5Cut 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