Colorful Stir-fry Vegetables with Chicken Breast Fillet and Gnocchi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 chicken breast fillet (s), approx. 500 g
- 2 carrot (s)
- 2 small zucchini
- 250 g mushrooms
- 2 leeks
- 200 ml vegetable stock
- 2 tablespoon processed cheese, herbs
- 1 bunch chives
- 500 g nocchi, from the refrierated counter
- Oil, for frying
- herbs Provence
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into strips. Clean the carrots, courgettes, mushrooms and leeks. Cut the zucchini, carrots and leek into strips / slices.
- Cook the gnocchi according to the instructions on the packet.
- Heat the oil in a large pan. Briefly fry the chicken breast strips in it. Remove from pan and set aside.
- Fry the gnocchi in the fat until they are brown on all sides, remove the gnocchi from the pan and set aside.
- Fry the zucchini in the frying fat until they have turned color. Add the leek, carrots and mushrooms and sauté briefly. Deglaze with the vegetable stock and cook until the vegetables are still firm to the bite.
- Return the gnocchi and chicken breast to the pan and warm up. Cut the chives into fine rolls. Thicken the sauce with the processed cheese. Season the vegetable pan with pepper, salt and the herbs of Provence. Pour the chives on top and serve immediately.
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