12 ounce package gnocchi
1pint sliced mushrooms
1/4 cup red wine
1 teaspoon oregano
1 onion, diced
1 garlic clove, minced
1/2 pound chicken breast, cut into strips
8 oz can marinara sauce
4 ounces mozzarella
Freshly grated Parm
salt, oil pepper
Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Gently break apart any gnocchi that are stuck together; carefully add to skillet. Cook, without stirring, until very well browned and crisp on the bottom. Add mushrooms, onion, oregano and garlic and cook until soft. Salt and pepper to taste.
Stir gnocchi, then stir in chicken, marinara sauce, 2⁄3 cup water, 1/4 cup wine,
and 1⁄2 teaspoon salt . Bring to a simmer, then reduce heat to medium; simmer, stirring occasionally, until gnocchi are tender, chicken is cooked through, and sauce has thickened. Season to taste with salt and pepper.
Meanwhile, tear mozzarella into bite-sized pieces. Finely grate all of the Parmesan . Top skillet with both cheeses.
Cover and simmer chicken parm gnocchi until cheese has melted. Enjoy!
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