Garlic Basil Gnocchi with Mushrooms and Gluten-Free Breaded Chicken (Paleo)

Ingredients

• 1 package Cappello's Gnocchi
• 2 chicken breasts
• 1/4 cup almond flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 teaspoons smoked paprika
• 2 eggs
• 1 cup gluten-free bread crumbs
• 6 tablespoons olive oil, divided
• 1 cup sliced mushrooms
• 4 cloves garlic, minced
• 1/2 cup basil, minced
• 1/4 cup Parmesan (vegan optional)

Instructions

• Using a kitchen mallet or rolling pin, flatten the chicken breasts to about 1/2 inch thin.
• In a shallow bowl, combine the almond flour, salt, pepper and paprika.
• In another bowl, beat the eggs.
• In another pie plate or shallow bowl or pan, pour the bread crumbs.
• Coat the chicken pieces with the flour mixture, then dip in the egg mixture, then roll in the cheese/crumb mixture.
• In a heavy bottomed pan over medium, heat 3 tbsp of the oil then add in the chicken 1 piece at a time, cooking on each side for about 3-5 minutes.
• Repeat for the other piece of chicken; set aside.
• Bring 3-4 quarts of water to a boil.
• Using the a clean pan, add in the remaining oil and cook the mushrooms until soft; about 5-7 minutes.
• Add in the garlic, salt and pepper for 1-2 minutes or until lightly browned and fragrant; then add in the basil and parmesan and turn the heat to low.
• Cook the gnocchi according to package directions then drain and add to the pan with the garlic basil sauce and stir to coat the pasta with the sauce.
• Divide the pasta evenly among 2 plates then top with the chicken.
• Garnish with salt and fresh cracker pepper.