How to Make Gnocchi Alla Sorrentina Cannavacciuolo

Pasta Alla Igor

How to make gnocchi alla sorrentina.

Recipe Summary Pasta Alla Igor

This recipe is really simple and easy to make and the guys love it!

Ingredients | Gnocchi Alla Sorrentina Cannavacciuolo

1 teaspoon butter

2 skinless, boneless chicken breast halves

3 quarts water

1 (12 ounce) package seashell pasta

6 large asparagus spears, trimmed and cut into thirds

¾ cup peas

1 teaspoon butter

½ onion, chopped

1 cup heavy whipping cream

⅓ cup grated Parmesan cheese

Directions

Heat 1 teaspoon butter in a skillet over medium heat; cook chicken in the melted butter until no longer pink in the center and juices run clear, 5 to 7 minutes per side. Set aside to cool; chop chicken into bite-sized pieces.

Bring a large pot of lightly salted water to a boil. Cook seashell pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and return pasta to pot.

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus and peas, cover, and steam until tender, 3 to 4 minutes. Remove vegetables from heat and keep covered.

Heat 1 teaspoon butter in a saucepan over medium heat; cook and stir onion in the melted butter until translucent, about 10 minutes. Stir cream into onion; add vegetables and chicken. Simmer until cream reduced slightly, 2 to 3 minutes. Fold Parmesan cheese into mixture. Remove from heat and cover saucepan until cheese is melted, about 2 minutes. Toss pasta in the cream sauce.

To cut down on cooking time you can cook the chicken ahead of time or use already cooked chicken strips.

Info | Gnocchi Alla Sorrentina Cannavacciuolo

prep: 10 mins cook: 40 mins total: 50 mins Servings: 6 Yield: 6 servings

TAG : Pasta Alla Igor

Main Dish Recipes, Pasta, Chicken,