Chicken – Gnocchi – Vegetable Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 300 g chicken fillet (s)
- 300 g tomato (s)
- 400 g nocchi
- 200 g zucchini
- 1 clove garlic
- 3 tablespoon olive oil, cold-pressed
- 1 teaspoon oregano, dried
- 1 teaspoon vegetable stock, grained
- Salt and pepper, black, ground
- Oregano, fresh, for garnish
Print Recipe
Pin Recipe Instructions
- Wash and clean the zucchini and cut into thin slices. Wash, clean and cut the tomatoes into pieces. Peel and finely dice the garlic. Wash the meat, pat dry and cut into strips.
- Heat 2 tablespoons of oil in a pan, fry the meat all over, remove and keep warm. Fry the gnocchi in the hot frying fat until golden brown, remove and keep warm.
- Put another 1 tablespoon of oil in the pan, fry the zucchini in it, add garlic, tomatoes and oregano and fry briefly. Pour approx. 200 ml of water into the pan, add the stock powder and let everything boil briefly. Add meat and gnocchi, bring to the boil again and season with salt and pepper.
- Garnish with oregano if you like and serve.
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