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Chicken & Gnocchi Gorgonzola

Cooking Connection

Family-friendly

Rating

Quick and easy

Rating

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

Instructions


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 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 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.

Cut 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
Source:
Cooking Connection

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