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Ingredients
- 1 package gnocchi (in the pasta isle)
- 2 fresh thyme sprigs
- 1 fresh sage sprig
- 4 TBS butter
- 2 carrots, thinly sliced ( 1 cup)
- 1 celery rib, finely chopped ( 1/2 cup)
- 2 garlic cloves, minced
- 1/2 cup dry white wine
- 1/4 cup all purp flour
- 4 cups chicken broth
- 1 Parmesan cheese rind (optional)
- 4 cups shredded cooked chicken
Preparation
Step 1
Set aside gnocchi. Tie together thyme and sage with string. Melt butter in a Dutch oven over med heat, Add carrots, celery, and herb bundle...cook 5 minutes or until carrots are tender. Add garlic, cook 1 minute. Stir in wine, cook 2 minutes or until reduced by half. Sprinkle with flour, cook, stirring constantly for 1 minute. Gradually whisk in broth. Add cheese rind if desired.
Bring to a boil over med-hi heat. Reduce heat to med-low; simmer partially covered 20 minutes or until slightly thickened. Discard herb bundle and rind. Stir in chicken and gnocchi, cook 5 minutes or until hot.
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