Gnocchi and Chicken Breast with White Wine Sauce

Source: Alvina G., Richmond, Va.

Honorable Mention of Food Freedom Recipe Contest

4 to 6 skinless, boneless chicken breasts
1 teaspoon Italian dressing
1 teaspoon freshly ground black pepper
1 teaspoon Kosher salt
1 teaspoon garlic powder
¼ teaspoon nutmeg
¼ teaspoon white pepper
5 to 6 tablespoon olive oil
punch cayenne pepper
1 cup flour
2 cups milk
¾ cup white wine
2 16 ounce boxes gnocchi
1 yellow bell pepper thinly sliced
1 pound broccoli florets
1 pound cauliflower florets
1 stick unsalted butter
½ cup white cheddar cheese
½ cup havarti light creamy cheese
1 cup Alfredo sauce
½ cup stilton cheese
½ cup parmesan cheese
1 package of bread sticks

Using large pan, add the olive oil to the pan on medium heat. Season both sides of chicken breast with salt, pepper, garlic powder, Italian seasoning. Brown and cook chicken until done, about 7 minutes. Remove from heat when done. Set aside using tent foil to keep warm. Add yellow bell pepper to same pan, cook until tender. Cook gnocchi as directed on box after three minutes or so, then add broccoli and cauliflower cook until tender then drain. Using 4 quart pot on medium heat, melt butter. After butter is melted, add flour and stir constantly over a low heat until it takes on a tan or pale color and loses the flour taste, about 3 to 5 minutes. Add milk after mixture becomes thick and then stir in cheeses, stirring constantly until all cheese is melted. Add nutmeg, white pepper, cayenne pepper, white wine and salt to taste. Add gnocchi, yellow pepper, broccoli and cauliflower to cheese sauce. Cut chicken breasts into 1 inch strips and add to cheese sauce. Serve hot.

Note: Alvina said this recipe makes six servings.