Ingredients
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 2 Skinless, Boneless Chicken Breasts, dry sauteed and chopped
- 1/3 cup White Button Mushrooms, sliced
- Bellino Minced Garlic, to taste
- 1/3 cup Heavy Cream
- 1/3 cup Parmesan Cheese, grated
- 1/3 cup Cento Italian Style Whole Peeled Tomatoes
- 1/4 cup Cento Chefs Cut Sun Dried Tomatoes, loosely chopped
- 1/4 cup Cento Cannellini Beans
- 1/4 cup Fresh Basil Leaves
- 1/3 cup Cento Chicken Stock
- 1 lb Anna Gnocchi
Directions
Heat 2 tablespoons of oil over medium-high heat. Season chicken breasts with salt and pepper, then pan sear, using juices in pan to baste the top of the chicken. Continue to baste the chicken as it cooks. Flip, repeat on the other side and then remove chicken from pan and set aside. Without draining the pan, add 1 teaspoon of oil and sliced mushrooms, then add garlic and chicken stock to deglaze the pan. Add heavy cream and let the sauce reduce. While mushrooms and cream are simmering, cook gnocchi in salted boiling water until gnocchi rises to the top, approximately 3 minutes. To mushroom sauce pan, add parmesan cheese, plum tomatoes, sundried tomatoes, cannellini beans and fresh basil, cook on low heat. Plate the gnocchi and chicken, then pour contents of sauce over top and serve. Serves 4.
