Chicken and asparagus pan with gnocchi, feta and tomatoes

Ingredients for 3 servings:

• 750 g gnocchi
• 500 g asparagus, green
• 300 g chicken breast fillet(s)
• 200 g feta cheese
• 125 g tomatoes, dried in oil
• lemon juice
• Spices)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Prepare the gnocchi according to one of the recipes listed here or buy them. Peel the woody part (about the bottom half) of the asparagus and then cut it into 4 cm long pieces. Cut the chicken and tomatoes into similarly sized pieces. Dice the feta. Now boil water for the gnocchi and heat fat in a pan. Add the chicken and asparagus to the pan and drizzle with a little lemon juice. When the chicken is cooked through, reduce the heat to low and add the feta and tomatoes. Tip: I used a spicy Mediterranean seasoning for the feta, so I only added pepper. If the tomatoes are seasoned differently or not at all, add basil, oregano, garlic, or chili. While everything is simmering for a while, add the gnocchi to the boiling water for about 2-3 minutes and skim off the excess water as soon as they rise to the surface. Serve on a plate along with the chicken pan.