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The beauty of this recipe is that it uses any leftover chicken you have, so it literally takes about eight to 10 minutes from start to finish. I promise! And no one will think they are eating leftovers. I had some leftover grilled chicken breasts from Shabbat, so I sliced them up to use for this recipe. Feel free to use the chicken from your soup, or de-bone and shred any roasted chicken, or cut up your leftover pargiyot. The servings will depend on how much chicken you can add. Of course, feel free to grill up some fresh cutlets if you so desire!
5 tablespoons Tuscanini Olive Oil, divided
2 to 3 cloves garlic, roughly chopped
1 bunch broccolini or broccoli rabe, washed and trimmed (can also use asparagus)
1-ounce package of Tuscanini Mini Gnocchi
4 to 6 cooked chicken cutlets, sliced
2 tablespoons fresh lemon juice (from 1/2 a large lemon) or Tuscanini Lemon Juice
1 tablespoon dry white wine such as Baron Herzog (if you have an open bottle, otherwise can omit)
1/2 cup chopped parsley
dried black garlic granules
Preheat the oven to 425 degrees. Bring a three-to-four-quart pot of water to boil.
Grease a sheet pan with four tablespoons of olive oil. Place the broccolini and garlic on the pan and toss to coat. Place the pan in the hot oven and set a timer for six minutes.
When the water is boiling, add the package of gnocchi and wait until the gnocchi rises to the surface – this will take about two minutes. Do not cook any longer or the gnocchi will get too mushy! Drain the gnocchi immediately and add them to the sheet pan in the oven. Stir the gnocchi with the broccolini to coat the gnocchi with oil. There should be about two minutes left on the timer. If not, just bake an additional two minutes once the gnocchi is added, then remove the pan from the oven.
Add the sliced chicken to the pan.
Combine the lemon juice, olive oil, and white wine in a small plastic container and give it a good shake. Pour the dressing over the gnocchi, broccolini and chicken and toss to combine.
Serve garnished with the chopped parsley and black garlic granules.
Sponsored by Tuscanini
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