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Chicken Gnocchi Skillet

Chicken Gnocchi Skillet

Name: Chicken Gnocchi Skillet
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1 (1-pound) package DeLallo Potato Gnocchi; 2 tablespoon butter; 1 medium onion, chopped; 3 cloves garlic, sliced; 2 large carrots, sliced; 1 - 1 1/4 pounds chicken breast, cut into bite-sized pieces; 1 long Italian sweet pepper (or red bell pepper), sliced; 2/3 cup frozen sweet peas; 1 tablespoon Dijon mustard; 1/4 teaspoon crushed red pepper (optional); 1/2 cup shredded cheddar cheese; 1/4 cup fresh chopped parsley; Salt and pepper

Homey Chicken and Gnocchi Recipe that cooks up in minutes in your favorite skillet! Our Chicken Gnocchi Skillet is loaded with veggies and tastes like home. Check out the full recipe here! A spicy perspective

Prep Time

10min
Cook Time

20min
Total Time

30min
Serving Size

4

Category Title Gnocchi
Cuisine Type American
Level Simple

Recipe By: Sommer Collier @aspicyperspective

Ingredients

1 (1-pound) package DeLallo Mini Potato Gnocchi
2 tablespoon butter
1 medium onion, chopped
3 cloves garlic, sliced
2 large carrots, sliced
1 - 1 1/4 pounds chicken breast, cut into bite-sized pieces
1 long Italian sweet pepper (or red bell pepper), sliced
2/3 cup frozen sweet peas
1 tablespoon Dijon mustard
1/4 teaspoon crushed red pepper (optional)
1/2 cup shredded cheddar cheese
1/4 cup fresh chopped parsley
Salt and pepper

Directions

Place a large pot of salty water over high heat and bring to a boil. Place a skillet on another burner over medium-high heat.
Once the water is boiling... Add the butter, onions, carrots, and garlic to the skillet. Sautee for 2-3 minutes, then drop the DeLallo gnocchi in the boiling water. Stir and bring back to a boil.
Add the chicken to the skillet at the same time you add the gnocchi to the boiling water. Salt and pepper, then saute for 2-3 minutes. Add the red italian peppers and stir.
After 3-4 minutes the gnocchi should start rising to the top. Use a skimmer to scoop the gnocchi out of the boiling water and into the skillet. Reserve the pasta water.
Now add the frozen peas, Dijon mustard, crushed red pepper, and 1/3 cup of salty pasta water to the skillet. Stir to coat and thaw the peas. Add the cheese and parsley. Stir to melt the cheese, then salt and pepper to taste and serve immediately.

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