Classic Gnocchi with Chicken Pomodoro

Ingredients

• 1 Pack (9 oz.) Nuovo Pasta Classic Potato Gnocchi
• 3 Tbsp extra virgin olive oil
• 2 Chicken breasts boneless, skinless, and fully trimmed
• 1 Fresh garlic clove, chopped
• 14 oz Can San Marzano tomatoes (peeled in juice or crushed)
• Salt and pepper to taste
• A few fresh basil leaves, thinly sliced
• 2 Tbsp Parmigiano Reggiano cheese, grated

Directions

• 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 separately in salted boiling water according to package directions.
• 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!

Product Used