This easy dinner can be made with ingredients you probably have on hand.
Wendy Paul shares why gnocchi is always in her kitchen, and a delicious way to use it.
Grilled Garlic Basil Chicken
2 tbsp. Garden Gourmet basil paste
1 tbsp. Garden Gourmet chunky garlic paste
1 tsp. Kosher salt
1/2 cup olive oil
8 chicken thighs or 6 chicken breasts
Marinate the chicken in a freezer bag for at least 30 minutes before grilling. I even place my chicken and marinade in the fridge overnight. Grill until the juices run clear, and chicken is cooked through. Time will vary with size of chicken breast or thigh. Serve.
1 pkg. pre-made Gnocchi (pasta section at the grocery store)
1 tbsp. olive oil
1 small sweet onion
2 cups mushrooms, sliced
1 small zucchini, or 2 cups broccoli florets, 1/2 lb. asparagus pieces
1/2 tsp. Kosher salt
1/2 tsp. Nutmeg
1 tsp. garlic powder or garlic paste
1 tbsp. Garden Gourmet basil paste
1 1/2 cup chicken broth
1/3-1/2 cup heavy cream
Fresh basil for garnish
In a large skillet over medium high heat, saute the onion and mushroom until caramelized and tender, 5-6 minutes, stirring occasionally. Add the zucchini (or broccoli or asparagus), salt, nutmeg, garlic and basil. Stir to bring together the flavors and saute for 1 more minute. Add the chicken broth, and gnocchi to the pan. Bring to a simmer and cook for 2 minutes, stirring occasionally. Then add the cream, cheese and remove the gnocchi skillet from the heat. Top with grilled chicken, more cheese and fresh basil if desired.