Summary

Ingredients

• 500 g chicken breast fillet (s)
• salt and pepper
• 2 tablespoon olive oil
• 1 onion (s)
• 150 ml white wine
• 350 ml poultry stock
• 150 ml cream for boiling
• 2 teaspoons green pepper, crushed
• 500 g nocchi
• Salt water
• 40 g pine nuts
• 1 bunch basil, large bunch
• 6 medium tomato (s)

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Instructions

1. Wash the chicken breast fillet, pat dry and dice. Season with salt and pepper. Heat some oil in a large pan and fry the meat until golden brown. Then remove and set aside.
2. Peel and dice the onion. Heat the remaining oil in the pan. Add the meat juice, then fry the onion in it until light brown. Deglaze with the wine and reduce for 5 minutes. First pour in the broth, then stir in the cream, bring to the boil and season with pepper.
3. Meanwhile, cook the gnocchi in salted water until they are al dente, roast the pine nuts in a pan until light brown. Add the meat to the sauce and let it steep for a moment. Puree the basil with a little cream sauce.
4. Core and finely dice the tomatoes. Add the basil puree and tomatoes to the pan. Warm it up briefly, but don`t let it boil anymore. Arrange on plates with the gnocchi and pine nuts. Serve immediately.