Chicken and Mushroom Goulash With Gnocchi |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Inspired by Rachael Ray's recipe, I made a few changes to suit our tastes and it came out fantastic. Don't let all the steps fool you, this is easy and economical. I hope you will like it too. Ingredients:
2 tablespoons olive oil |
1 lb ground chicken |
1 cup chicken broth |
1 cup tomato sauce |
1/2 cup heavy cream |
1 medium onion, diced |
1 red bell pepper, diced |
1/2 lb sliced mushrooms |
2 garlic cloves, finely minced |
2 tablespoons paprika |
2 tablespoons dry parsley flakes |
1 (12 ounce) package gnocchi |
salt |
pepper |
Directions:
1. Start by filling a large pot with water and bringing it to a boil.
2. Meanwhile, Using a large deep skillet (the bigger the better) coat it with olive oil and brown ground chicken.
3. push the chicken to the sides and add garlic, onions, mushrooms and peppers. Cook until vegetables are soft for about 5 minutes.
4. Mix vegetables and chicken in pan and add paprika, tomato sauce, and chicken broth.
5. Bring to a boil and reduce heat to simmer.
6. Your water should be boiling by now, add gnocci and cook for about 3-4 minutes until it puffs up and begins to float. Drain.
7. Add half cup of heavy cream to sauce mixture and reduce heat to low. Stir to make sure it combines well. Add salt and pepper to taste.
8. Add gnocci to sauce mixture and allow to absorb flavors for about 5 minutes.
9. Garnish with parsley and serve.
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