Gnocchi Chicken Pomodoro
Dinner tonight is a Gnocchi Chicken Pomodoro perfect for any weeknight! This delicious Italian inspired recipe is filled with flavor and minimal time in the kitchen! Whether you're making it for a quick dinner or a romantic pasta night, this gnocchi chicken dish is sure to impress. Buon Appetito!
Equipment
- Stove, Large skillet/pan, Saucepan, Strainer,
Ingredients
- 9oz pack potato gnocchi
- 3 tbsp extra virgin olive oil
- 2 chicken breasts
- 1 garlic clove minced
- 14oz can San Marzano tomatoes peeled in juice or crushed
- salt and pepper to taste
- fresh basil thinly sliced
- 2 tbsp Parmigiano Reggiano cheese grated
Instructions
- Slice each chicken breast into about six thin strips.
- Warm 2 tablespoons of oil in a large non-reactive pan over medium heat; add chicken strips and cook until golden on each side, turning once (they should reach an internal temperature of 160 °F.)
- Remove chicken strips from pan with kitchen tongs and set aside.
- Add the garlic and remaining tablespoon of olive oil to the pan and cook for a minute over medium heat. Do not allow to brown. Add the San Marzano tomatoes. Stir and cook for 10 minutes over low heat, keeping a steady simmer.
- Continue to stir often with a wooden spoon, breaking up the tomatoes as you mix. Season with salt and pepper to taste.
- When sauce is almost ready, cook gnocchi according to package.
- Drain gnocchi and place in the pan with the tomato sauce. Add the basil leaves, and cooked chicken strips and warm on low heat for a few seconds, stirring
- gently to blend all the flavors.
- Transfer to a serving platter or individual plates, making sure to distribute the chicken strips evenly.
- Sprinkle with grated Parmigiano Reggiano cheese and serve immediately. Enjoy!