Ingredients
- 5 tablespoons extra virgin olive oil (EVOO), divided
- 2 pounds chicken tenderloins, diced into bite-size pieces
- Salt and freshly ground black pepper
- 4 tablespoons butter, divided
- 12 large white mushrooms, sliced
- 1 cup shredded carrots
- 4 ribs celery from the heart, very thinly sliced
- 1-2 fresh bay leaves
- 3 tablespoons all-purpose flour
- 3 cups chicken stock, divided
- 1 cup basil leaves
- A generous handful of parsley leaves
- 1 clove garlic
- A handful of pine nuts, lightly toasted
- A couple of handfuls of grated Parmigiano Reggiano cheese
- 1 lemon, zested
- 2 packages fresh gnocchi (10-12 ounces)
Description
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Rachael Ray
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