Creamy Pesto Chicken With Gnocchi Recipe
Ingredients
| 8 (1.3 kg) chicken thigh cutlets | ||
| 500 g fresh gnocchi | ||
| Olive oil | 1 Tablespoon | |
| Garlic | 2 Clove (5gm), crushed | |
| Dry white wine | 1/4 Cup (16 tbs) | |
| Dried tomato | 1/4 Cup (16 tbs) | |
| Cream | 300 Milliliter | |
| Basil leaves | 8 Small | |
Directions
1. Place chicken in oiled shallow baking dish; cook in hot oven 20 minutes or until cooked through.
2. Meanwhile, add gnocchi to large saucepan of boiling water. Boil, uncovered, until tender; drain.
3. Heat oil in large non-stick frying pan; cook garlic until fragrant.
4. Add wine; simmer, uncovered, until most of the liquid evaporates. Add pesto and cream; bring mixture to a boil. Stir in gnocchi.
5. Serve chicken with gnocchi and sauce, sprinkled with basil.
2. Meanwhile, add gnocchi to large saucepan of boiling water. Boil, uncovered, until tender; drain.
3. Heat oil in large non-stick frying pan; cook garlic until fragrant.
4. Add wine; simmer, uncovered, until most of the liquid evaporates. Add pesto and cream; bring mixture to a boil. Stir in gnocchi.
5. Serve chicken with gnocchi and sauce, sprinkled with basil.
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