Chicken & Gnocchi In Pesto Sauce

• 1/4 cup olive oil
• 4 boneless chicken breasts
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• a pinch of crushed red pepper
• 3/4 cup white wine
• 1/4 cup chicken broth
• 2 Tablespoons butter
• 1/4-1/2 cups, homemade or store bought pesto
• 1 bag Gnocchi, you can also use Cavatelli or Tortellini
• Pecorino Romano grated cheese for garnish

1. Mix the black pepper, oregano, basil, garlic powder and crushed red pepper together.
2. Bring a pot of water to a boil for the gnocchi.
3. In a 12" skillet, add the olive oil and heat on med. high for 1 minute.
4. Season the chicken breasts on both sides with the mixed seasoning.
5. Add the chicken to the skillet and brown on both sides, about 3-4 minutes a side.
6. While the chicken is sauteing, cook the gnocchi as directed on the package.
7. After the chicken is browned, take the chicken out of the pan and slice into bite size pieces.
8. Turn the heat to low and add the wine, broth and butter and cook for another 3 minutes. Return the chicken to the pan.
9. Add the crushed red pepper.
10. When the gnocchi is cooked, drain and add to the skillet and then add the pesto.
11. Mix well.
12. Serve with crusty bread, grated cheese and a salad.

ubc, chicken breasts, ground black pepper, ubc, garlic powder, red pepper, white wine, ubc, butter, pesto, also

Taken from www.epicurious.com/recipes/member/views/chicken-gnocchi-in-pesto-sauce-50088520 (may not work)