Broccoli Cheddar Stuffed Chicken with Toasted Gnocchi

Place an oven rack in the bottom level of the oven. Preheat oven to 450 F. Place the medium sauce pot on on high heat with 4 cups of water and a 1/2 teaspoon of salt. Once the water is boiling, add the gnocchi. Stir and boil for 3 minutes then drain well.

Wash and dry the snap peas and red pepper. Trim the stem end off the snap peas as needed. Cut the red pepper into 1-inch chunks. Place the cooked gnochhi and cut vegetables on the first sheet pan. Mix with the Cheesy Garlic Oil, plus 2 teaspoons of additional oil, and a sprinkling of salt and pepper. Place on the bottom rack of the oven and roast for 15 minutes, stirring the mixture halfway through the cooking time.

Remove the stuffed chicken breasts from the package. Oil the second sheet pan then place the breasts, stuffing side up, in the center of the sheet pan then sprinkle with salt and pepper. Put pan in oven and cook for 10 minutes.

Remove the chicken from the oven then spoon the cheddar sauce on top of the breasts. Cook for 5-8 minuttes more. It is recommended to cook poultry to an internal temperature of 165 F. Turn off all heating elements.

To serve, divide the roasted gnocchi and vegetables between two plates. Place the stuffed chicken breast on top. Enjoy!