Chicken and Gnocchi

Jacquelynn Sokol

1/4 c. olive oil
1/2 small onion, chopped
1/2 red bell pepper, sliced

1/2 zucchini or squash, sliced
Salt to taste
2 chicken breasts, cut in chunks
1 tsp. rosemary
1 garlic clove, minced
Juice of 1/2 lemon

Sauce:
1 c. Parmesan cheese, grated
1/2 c. ricotta cheese
14 fluid ounces heavy cream

Combine garlic, lemon juice, rosemary and chicken slices in a mixing bowl. Let marinate for at least 2 hours.

Combine Parmesan cheese, ricotta cheese and heavy cream in a mixing bowl and set aside.

Heat sauté pan on medium high. Add extra virgin olive oil, onions, bell peppers and zucchini or squash. Sauté until onions are translucent (do not brown).

Add marinated chicken slices and cook until slices are brown on all sides and internal temperature is 165 degrees F. Reduce heat and add sauce mixture. Bring to a simmer.

Drain cooked gnocchi and add to pan with chicken, vegetables and sauce. Stir to coat gnocchi with sauce.