(2 servings) 4 servings

• Wash and dry all produce. Trim the ends of the snow peas. Peel and mince shallot(s) and garlic. Slice mushrooms and prosciutto into ¼ inch slices. Thinly slice sage. Place sun-dried tomatoes in a bowl and add (1C) 2C hot water. Place a pot of salted water on the stove and bring to a boil.
• Heat a drizzle of oil in a large sauté pan over medium-high heat. Add sliced chicken breast and cook, stirring occasionally, until the chicken is browned and cooked through, about 4-6 minutes. Remove from heat and transfer to a plate.
• In the same sauté pan, heat a drizzle of oil. Add mushrooms and sauté for about a minute. Drain the sun-dried tomatoes and reserve the tomato water. Add prosciutto, snow peas, peas & carrots, garlic, shallot(s) and drained sun-dried tomatoes to the sauté pan. Sauté for about 2-3 minutes until the vegetables start to soften. Add cooked chicken, (1pkg) 2pkgs chicken stock concentrate, and reserved tomato water. Cook for an additional 2-3 minutes and add more water if it gets too thick.
• Meanwhile, add gnocchi to simmering water and cook until they float, about one minute. Heat a drizzle of oil in a large sauté pan over medium-high heat. Add drained gnocchi and (1T) 2T margarine along with a pinch of salt & pepper and sage. +Sauté until the gnocchi is browned on all sides, about 3-5 minutes.
• Add browned gnocchi to the simmering chicken mixture. Adjust seasoning with salt & pepper. Divide gnocchi between plates or bowls.

  Serve & Enjoy!