Gnocchi Chicken Pan with Vegetables
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g nocchi
- 350 g chicken breast
- 1 medium zucchini
- 2 medium carrot (s)
- 1 red pepper (s)
- 1 onion (s)
- 1 cup cottage cheese
- 1 pinch (s) salt
- 1 pinch (s) pepper
- 1 teaspoon, heaped vegetable stock, instant
- olive oil
- Chicken seasoning to taste
- Herbs at will
Print Recipe
Pin Recipe Instructions
- Cut the chicken breast into bite-sized pieces and season / marinate as desired.
- Heat the oil in a large pan and fry the meat, then remove it from the pan. Fry the gnocchi in the pan until golden.
- Cut the zucchini and carrots into narrow, approx. 5 mm thick slices, dice the onions and the peppers into small pieces. Fry the zucchini in olive oil, then add the remaining vegetables and fry for about 5 minutes on medium heat (if the pan is big enough, the gnocchi and vegetables can be fried together).
- Add the meat, gnocchi, cottage cheese and instant vegetable stock and season with salt and pepper. Simmer for about 10 minutes, stirring occasionally. Season again to taste before serving.
- Instead of cottage cheese, you can also use chopped mozzarella.
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