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|Chicken Breasts||160 gram|
|Maggi® Chicken Stock Powder||20 gram|
|A pinch Black Pepper||1 gram|
|A pinch White Pepper||1 gram|
|1 tsp. Dried Basil||4 gram|
|Dried Parsley (Chopped)||5 gram|
|Red Pepper flakes||3 gram|
|Parmesan cheese (Shaved)||15 gram|
|Parsley Leaves||1 gram|
|Parmesan cheese (Grated)||10 gram|
|Olive Oil||20 milligram|
Marinate the chicken breasts in olive oil, a pinch of black pepper and Maggi® Chicken Stock Powder. Mix well and set aside for an hour.
Add the boiled gnocchi, marinated chicken breasts, grated parmesan cheese, dried basil and cream into the skillet and stir until the chicken is lightly browned and cooked.
In a heated skillet, add olive oil, chopped onions and garlic. Stir until light brown. Add salt and white pepper to taste, half a teaspoon of red pepper flakes and stir evenly.
Bring to boil half a liter of water and add gnocchi for 2-3 minutes. Drain and rinse with cold water and set aside.
Stir in Maggi® Chicken Stock Powder and allow it to simmer for few minutes.
Sprinkle generously with shaved parmesan cheese and thyme before serving.