Chicken with Mediterranean sauce

  • 07/07/2013
  • Moderate difficulty
  • 4
  • 25 min

These charming tender chicken bites, sautéed with green peas and passata, served with potato gnocchi and topped with grated cheese are bound to become another light classic on your menu.

Ingredients

  • 3 tbsp olive oil
  • 600 g chicken breasts, cut into fingers
  • 2 cloves garlic, crushed
  • 200 g frozen peas
  • 200 ml passata
  • 1 tbsp Vegeta chicken stock powder
  • 100 ml white wine
  • salt
  • black ground pepper
  • 1 tbsp parsley, chopped
  • 500 ml water
  • 500 g gnocchi

Preparation

  1. 1.
    Heat oil in a pan and fry the chicken.
  2. 2.
    Add garlic, frozen peas and fry briefly, then top with passata.
  3. 3.
    Season with one tablespoon of Vegeta Chicken stock, add wine and cook on low heat for 5 to 10 minutes.
  4. 4.
    Season with salt and pepper to taste, sprinkle with parsley and serve.
  5. 5.
    To cook the gnocchi bring water to boil, add salt and cook the gnocchi. When they rise to the surface scoop them out.

Serving

Serve the chicken fingers with potato gnocchi and shaved parmesan.

Tip

For a thicker sauce stir in one teaspoon of corn flour mixed with a bit of water.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 818 / 3.419 - -
Fat g 42,58 - -
Carbohydrates g 42,67 - -
Dietary fibre g 7,76 - -
Protein g 42,67 - -
Sodium g 4,24 0 0
Vitamin A μg 2.612,51 65 52
Vitamin D μg 18,00 9 9
Niacin mg 26,85 192 134
Pantothenic acid mg 1,71 24 24
Potassium mg 1.301,13 35 35
Calcium mg 115,48 12 12
Phosphorous mg 461,16 58 58

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)