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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.


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
black ground pepper
1 tbsp parsley, chopped
500 ml water
500 g gnocchi

We used

Vegeta Stock Powder

Vegeta Stock Powder

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons25 min

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


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


Serve the chicken fingers with potato gnocchi and shaved parmesan.

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