Chicken & Gnocchi in Pesto Sauce
- 1/4 C. olive oil
- 4 chicken breasts, 1/4 - 1/2-inch thick
- 1/2 tsp. ground black pepper
- 1/4 tsp. dried oregano
- 1/4 tsp. dried basil
- 1/2 tsp. garlic powder
- 1 pinch crushed red pepper
- 1/2 C. white wine or vermouth
- 3 Tbs. chicken broth
- 1 Tbs. butter
- 1 Tbs. pesto, homemade or jarred
- 1 bag Gnocchi, Cavatelli or Tortellini
Mix the black pepper, oregano, basil, garlic powder and crushed red pepper together. Bring a pot of water to a boil for the gnocchi. In a 12-inch skillet, add the olive oil and heat on medium high for 1 minute. Season the chicken breasts on both sides with the mixed seasoning.
Add the chicken to the skillet and brown on both sides, about 3-4 minutes a side. While the chicken is sautéing, cook the gnocchi as directed on the package. After the chicken is browned, take the chicken out of the pan and slice into bite-size pieces. Turn the heat to low and add the wine, broth and butter and cook for another 3 minutes. Return the chicken to the pan. Add the crushed red pepper. When the gnocchi is cooked, drain and add to the skillet and then add the pesto. Mix well. Serve with some grated cheese and a salad.