Olive Garden Chicken Veronese
Olive Garden Chicken Veronese may not be on the menu anymore, but you can enjoy this creamy rosemary chicken with gnocchi and veggies at home!
Servings: 6 people
Calories: 663kcal
Ingredients
- 1 ½ lbs. chicken breast or thighs cut into bite-sized pieces
- 1 lemon juiced
- 1 tsp. dried rosemary
- 2 cloves garlic minced
- 2 tbsp. olive oil
- 1 medium onion sliced
- 2 red bell pepper julienned
- 2 small zucchini sliced in 3 inch sticks
- 16 oz. gnocchi prepared according to packaging instructions
Sauce
- 1 cup heavy cream
- ½ cup Greek yogurt or cream cheese or ricotta
- 1 cup parmesan cheese
- 1 tsp. salt
Instructions
- In a medium bowl, add cut up chicken, garlic, rosemary, and lemon juice. Stir together so all the chicken pieces are well-coated. Let chicken marinate in the fridge for 2 hours.
- In a large soup pot, heat oil on medium high. Add in sliced onions, peppers, and zucchini.
- After the onions are translucent, add in marinated chicken and begin to saute. Stir occasionally, and don't let the veggies brown.
- While the vegetables and chicken are cooking, prepare your sauce. In a small bowl, combine heavy cream, yogurt, and parmesan cheese.
- When the chicken is ¾ done (about 15 minutes) add in sauce and gnocchi. Stir to combine.
- Simmer for 5-10 more minutes, until chicken is cooked through and cheese is melted. Add salt to taste.
Nutrition
Calories: 663kcal | Carbohydrates: 38g | Protein: 32g | Fat: 44g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 954mg | Potassium: 627mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2205IU | Vitamin C: 74mg | Calcium: 301mg | Iron: 5mg