| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 1/4 pounds boneless skinless chicken thighs
- 2 tablespoons dried Italian seasoning
- Coarse salt
- 1 medium zucchini (about 1/2 pound), cut into rounds, and again into half moons
- One 24-ounce jar tomato-basil sauce, such as Classico® Organic Tomato & Basil Sauce
- 1 pound dried gnocchi
- Freshly grated Parmesan and fresh basil leaves, for garnish
Instructions
- Heat the oil in a large skillet over medium-high heat. Sprinkle both sides of the chicken with the dried Italian seasoning and a good pinch of salt. Arrange the chicken in the pan, cover and sear for 5 minutes. Flip, cover and sear the chicken another 5 minutes. (It won’t be cooked all the way through, but that’s okay! We’ll finish in a bit.) Remove the chicken from the pan.
- Add a splash of water to the pan to deglaze, if needed, and use a wooden spoon to scrape up the browned bits. Add the zucchini to the pan in a single layer. Season with a pinch of salt and sear for 2 minutes. Flip and sear until nicely charred on both sides, another minute or two. Add the chicken (and its juices) back to the pan, and bring the heat down to medium-low. Add the tomato sauce, along with about 1/3 cup water swirled in the jar, along with the gnocchi. Using tongs, nestle the gnocchi down in the sauce, so that it’s all covered. Cover with a lid and bring the heat up to medium. Simmer until the gnocchi is tender, 5 to 6 minutes.
- Divide the dish among dinner bowls, and use forks to shred the chicken a little, if you want. Garnish with freshly grated Parmesan and fresh basil leaves.
- Serve immediately!
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 744 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 46 g |
| Cholesterol | 133 mg |
| Sodium | 1132 mg |
| Serving Size | 1 of 4 servings |
| Calories | 744 |
| Total Fat | 16 g |
| Saturated Fat | 2 g |
| Carbohydrates | 102 g |
| Dietary Fiber | 9 g |
| Sugar | 14 g |
| Protein | 46 g |
| Cholesterol | 133 mg |
| Sodium | 1132 mg |
Reviews
I made this tonight and it was really good!!! My whole family ate it and it was so easy to make . I served with warm naan bread . The only thing I did different was added a little fresh torn basil to the sauce and used herbamare in place of regular salt! (If you don’t know what herbamare is you need it in your life ) ! Also it would be easy to sub chicken tenderloin strips in place of thighs if you prefer white meat
I followed exactly what the recipe is. However, I did some twists. I mixed the Parmesan in the sauce and let it boil until the Gnocchi becomes soft. Once it’s done, I added Parmesan cheese on top and broiled it for about 3-5 minutes. Then serve with fresh basil and Parmesan cheese again. The taste is not bland.
Great!
This dish had an overwhelming tomato sauce taste. It was okay but I wouldn’t make it again.
Love this recipe! Very simple and quick to make
Will definitely make this again
Will definitely make this again
This was a great recipe. Make sure you season your chicken well with Italian Spice. I also added fresh oregano. Simmer in low for over 30 minutes. Top with fresh basil and fresh grated Parmesan!! My family loved it. Will make again and again.
This was just okay. Not the worst thing I’ve made but I wouldn’t make it again. Was kind of bland, everything tasted like tomato sauce. If you have the time make the gnocchi homemade. This was my first time trying the packaged ones and I didn’t care for them.