Sundried Tomato Chicken with Gnocchi
Sundried Tomato Chicken with Gnocchi Preparation
Heat the oil in a pan over a medium heat and cook the chicken until brown. Place the gnocchi into a pot of boiling water and cook as per packet directions.
Remove the chicken from the pan and keep covered in a bowl. Add the garlic and the wine to the pan and let it simmer - uncovered - until it's almost all evaporated.
Add the pesto and cream and bring to the boil. Add the chicken to the sauce and coat thoroughly. Turn off the heat and let the sauce thicken.
Serve over drained gnocchi.
If the gnocchi is done too early and sticks together when you try and serve it, merely run some hot water through it.
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