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Ingredients
[/vc_column_text][vc_row_inner][vc_column_inner width=”1/2″][vc_column_text]1 garlic clove
Juice of 1/2 lemon
2 tsp rosemary
4 chicken breasts
1/4 cup extra virgin olive oil
1 small vidalia onion
1 red bell pepper
1 green bell pepper
Salt to taste[/vc_column_text][/vc_column_inner][vc_column_inner width=”1/2″][vc_column_text]VERONESE SAUCE:
1 cup parmesan cheese
1/2 cup ricotta cheese
14 oz heavy cream
GNOCCHI:
4 servings instant mashed potatoes
1 tsp garlic powder[/vc_column_text][/vc_column_inner][/vc_row_inner][vc_column_text]
Directions
Combine garlic, lemon juice, rosemary, and chicken slices. Let marinate for at least 2 hours.
Combine parmesan cheese, ricotta cheese, and heavy cream in a mixing bowl and set aside.
Heat large saucepan on medium-high. Add extra virgin olive oil, chopped onions, and julienned bell peppers. Sauté until onions are translucent. Add marinated chicken slices and cook until brown on all sides. Reduce heat and add cheese mixture. Bring to a simmer. Add cooked gnocchi to pan and stir to coat well.
GNOCCHI:
Prepare four servings of instant mashed potatoes as instructed on box. Add garlic powder. Add additional flakes and flour until mixture can be rolled like dough. Make quarter size balls of mixture and drop into boiling water. Cook until they float.[/vc_column_text][/vc_column][/vc_row]