Gnocci With Chicken & Four Cheese Sauce

Spring is rapidly becoming summer, and I am finding it harder to find time to write, even these brief posts.  This week has been busy enough we haven't found a night for her to cook.  Hopefully next week will be better organized.  Then again, Emily is babysitting more too, and that often shifts the evenings too.
I tripped across this recipe a week or so ago and suggested it to my chef in training.  She thought it looked good so the decision for last Monday.
I helped Emily slice chicken breasts into thin strips when I got home,  She had an onion already chopped, and the garlic minced when I walked in the door.
As it happened I had thawed out twice as much chicken as we needed.  I put half of the strips into the fridge and made chicken fingers a couple of nights later.  I had also purchased the larger bag of gnocci, so we had the second half another night with a lovely garlic & thyme butter sauce.

While the water for the gnocci was coming to a boil Emily browned the chicken and onion in hot oil.  I had neglected to purchase rosemary, so we left it out.  Once the chicken was done Emily stirred in the garlic and cooked it another minute.  To the chicken Emily stirred in a can of four cheese pasta sauce and seasoned it with black pepper, simmering it for 5 minutes or so, until it was heated through.  In the meantime she had cooked the gnocci.  She drained it and stirred the pasta into the sauce.  It was delightfully simple and very good.  I had never cooked gnocci before and will definitely be adding it to the menu more often.  It cooked quickly, which is always a bonus.

Gnocci With Chicken & Four Cheese Sauce

1 pound boneless, skinless chicken breasts,                1 jar (650 ml) Four Cheese pasta sauce

      cut into thin strips                                                  1/4 teaspoon fresh ground pepper

1 onion, chopped                                                         1 package (500g) gnocci, cooked

1 tablespoon chopped fresh rosemary                         2 tablespoons chopped fresh parsley    

2 cloves garlic, minced         

Heat a tablespoon of oil in a large, deep skillet.  Add chicken, onion & rosemary, cook 6-8 minutes, until the chicken is done.  Stir in garlic, cook one minute longer.

Add the pasta sauce & pepper, simmer until heated through.  Stir in gnocci and parsley.