Chicken and Gnocchi Veronese.....YUM!!!!!

Chicken Gnocchi Veronese


Ingredients
½ cup extra virgin olive oil
2 small Vidalia onions, chopped
2 red bell peppers, sliced (julienned)
1 zucchini, sliced (julienned)
Salt to taste
8 chicken breasts, sliced in ½” strips
4 small branches rosemary
2 garlic cloves, minced
Juice of 1 lemon
1 1/2 lb gnocchi (potato dumplings), cooked according to package directions

Veronese Sauce
2 cups Parmesan cheese, grated
1 cup ricotta cheese
28 fl oz heavy cream




Chicken & Sauce

1.COMBINE garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

2.COMBINE Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

3.HEAT sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers, and zucchini. Saute until onions are translucent (do not brown).

4.ADD marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165°F. Reduce heat and add sauce mixture. Bring to a simmer.

5.DRAIN cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.

6.SERVE gnocchi topped with extra Parmesan cheese.