Chicken & Gnocchi Gorgonzola

Prep Time:
10 minutes
Cook Time:
20 minutes
4 servings

Cooking Connection


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.

Nutritional Information

No Nutritional Information Available

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