Gnocchi adds a different texture than plain pasta. The sundried tomatoes bring a sweet touch to the cream sauce!
8 ounces Chicken breast, cut into 1/2-inch pieces
1 12-ounce bag frozen gnocchi
1 cup zucchini, rough chopped
1 cup broccoli florets, rough chopped
2 cloves garlic, minced
2 cups half and half or 2 percent milk
2 Tablespoons cornstarch
2 Tablespoons butter
1/4 cup sundried tomatoes, reconstituted
2 Tablespoons olive oil
1 Tablespoon dried parsley
Salt and pepper to taste
In a large skillet, add oil, chicken, zucchini and broccoli. Sautee over med-high heat, stirring frequently for 3 to 4 minutes and chicken pieces begin to brown. Add garlic, reduce heat and simmer until chicken is thoroughly cooked and no longer pink.
In a medium saucepan, add cornstarch, salt and pepper. Mix. Slowly whisk in 1/2 and half. Add butter and tomatoes. Cook over medium-low heat, bring to a boil. Reduce heat and continue cooking, stirring constantly until sauce reaches desired thickness. Pour over chicken. Fold in.
Cook gnocchi according to package directions. Drain and add to chicken. Sprinkle with parsley and serve.