2 tablespoons olive oil
1 lb chicken thighs or breasts, cut into bite size pieces
1 bunch asparagus, washed, trimmed, cut into bite size pieces
4 cloves garlic, chopped fine
1 8-oz package potato gnocchi
1/2 cup chicken broth
1/2 cup tomato sauce or pasta sauce
Sea salt and fresh black pepper
Optional: chopped fresh basil, parsley, chives, etc.
Optional: freshly grated Parmesan or Romano cheese
- Cook gnocchi according to package directions. Drain and set aside.
- While gnocchi is cooking, heat oil in a large heavy skillet over medium heat. Add the asparagus and sauté for about 3 minutes. Add the chicken, season with salt and pepper, and turn heat to medium high. Cook, stirring, until chicken is no longer pink and asparagus is barely al dente. Stir in the garlic and cook 2 more minutes.
- Add the chicken broth, tomato sauce, and gnocchi, reduce heat back to medium, and simmer for a few minutes. Taste and add more salt and pepper and chopped fresh herbs. Serve immediately with the grated cheese.