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Chicken With Gnocci Gorgonzola

H-E-B Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

20 minutes


4 servings


1  pound  H-E-B Seasoned Chicken Breasts, Italian style (about 2 breasts)

1  pound  gnocci pasta

1/2  cup  julienne sliced, sun-dried tomatoes in oil, undrained

1/2  cup  pine nuts

3/4  cup  canned low-sodium or regular chicken broth

1  cup  crumbled gorgonzola cheese (4 ounces)

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 breasts 2 minutes per side. Reduce heat to Medium-Low; cover skillet and cook 6 to 8 more minutes until chicken is done (see package directions). Remove chicken from skillet.

Remove gnocchi from packaging and drop into boiling water. Cook 3 to 4 minutes or until gnocchi float to the top. Drain and set aside.

While gnocchi cooks, add undrained tomatoes and pine nuts to skillet. Sautèacute; 3 to 4 minutes to brown nuts. Add chicken broth and cheese; stir to melt.

Cut chicken into bite-sized pieces. Add chicken, gnocchi and basil to skillet; heat and stir 2 more minutes until simmering
Nutritional Information
No Nutritional Information Available
H-E-B Cooking Connection

Created 07/31/2009
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