Gnocchi with Chicken and Four Cheese Sauce

By carol gorman

This recipe is inspired by the region of Emilia-Romagna in Italy.

Read MoreRead Less

Ingredients

• 1 Tbsp. extra virgin olive oil
• 1 lb. (450 g) boneless skinless chicken breasts, cut into thin strips
• 1 onion, chopped
• 1 Tbsp. chopped fresh rosemary
• 2 cloves garlic, minced
• 1 jar (650 mL) Classico di Parma Four Cheese Pasta Sauce
• 1/4 tsp. freshly ground black pepper
• 1 pkg. (500 g) gnocchi, cooked
• 2 Tbsp. chopped fresh parsley

Details

Servings 6
Preparation time 30mins
Adapted from kraftcanada.com

Preparation

Step 1

Heat oil in large deep skillet on medium heat. Add chicken, onions and rosemary; cook 6 to 8 min. or until chicken is done, stirring frequently. Stir in garlic; cook and stir 1 min.

Add pasta sauce and pepper to skillet; simmer on medium-low heat 5 to 7 min. or until heated through, stirring occasionally.

Add gnocchi and parsley; mix lightly.