Creamy Chicken Gnocchi with Peas
Serves 1
Directions
- 1Add olive oil to a massive skillet.
- 2Add one diced shallot and a metric ton of fresh garlic to the skillet and cook.
- 3Add diced and cubed chicken to the pot and season with fresh cracked black pepper and salt.
- 4Season the chicken with Badia Season Complete.
- 5Cook the chicken until it is mostly done.
- 6Add two packages of gnocchi directly into the pot with the chicken.
- 7Spread the gnocchi out into an even layer, breaking up any clumps.
- 8Pour in one box of chicken broth.
- 9Let the gnocchi boil, allowing excess liquid to evaporate without a lid.
- 10Boil for another minute or two until the desired amount of liquid is left.
- 11Add a whole box of Boursin cheese and break it up to melt it in.
- 12Add some shaved Parmesan.
- 13Consider adding bacon.
- 14Add peas right at the end, just enough to defrost and warm through.
Ingredients
- Olive oil
- 1 Diced shallot
- metric ton Fresh garlic
- Diced and cubed chicken
- Fresh cracked black pepper
- Salt
- Badia Season Complete
- 2 packages Gnocchi
- 1 box Chicken broth
- 1 box Boursin cheese
- Shaved Parmesan
- Bacon
- Peas
Equipment
SkilletPotCutting board
Tips
- Wash hands thoroughly after touching raw meat, including packaging and cutting board.
- Cook chicken until mostly done.
- Spread gnocchi in an even layer and break up clumps.
- Don't put a lid on if too much liquid is used, let it evaporate.
- Add peas right at the end to prevent them from turning a dark green color.
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