Broccoli Lemon Chicken Gnocchi
Using Broth Concentrate
Tangy lemon accents tender gnocchi in this simply scrumptious recipe for Chicken Gnocchi with Lemon and Broccoli!
1 lb. Boneless, Skinless Chicken Breasts, cubed
Salt And Pepper, to taste
¼ C. Olive Oil, divided
1 (16 oz) Package Potato Gnocchi
1 ½ C. Yellow Onion, diced
3 Garlic Cloves, minced
½ C. Red Bell Pepper, diced
1 C. Broccoli Florets
1 C. water
Juice and Zest of 1 lemon
2 Tbsp fresh dill, finely chopped
¼ C. heavy cream
½ C. Parmesan Cheese, grated
Season the cubed chicken with salt and pepper.
In a stockpot, heat 2 Tbsp. of olive oil over medium-high heat. Brown the chicken. Once browned, remove from the pot and set aside.
Add the gnocchi to the stockpot and toast for about 5 minutes. Remove from the pot and set aside.
Add the remaining 2 Tbsp. olive oil to the stockpot. Sauté the onions, garlic and red bell pepper until just tender.
Add the broccoli florets. Cook for 2 more minutes until the garlic is fragrant and the broccoli is bright green.
Add the Broth Concentrate, water, lemon juice and lemon zest into the pot. Stir until the broth concentrate is dissolved.
Return the gnocchi to the pot. Bring to a boil and reduce heat to medium-low. Simmer for a few minutes until the gnocchi is tender.
Stir in the dill, heavy cream, Parmesan cheese. Salt and pepper to taste. Stir in the chicken. Garnish with extra Parmesan cheese and dill if desired.