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If you want your sauce to be thicker, stir in 1 teaspoon of Gusnnel dissolved in some water.


600 g chicken fillet
200 g Podravka frozen peas
3 tablespoons SMS olive oil
2 cloves of garlic
200 ml Podravka tomato puree
100 ml white wine
1 tablespoon chopped parsley
2 Podravka frozen potato gnocchi (2 x 500 g)
1 tablespoon of Vegeta

We used



Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 25 min

  • 1 On the hot oil fry the chicken cut into sticks until golden.
  • 2 Stir in crushed garlic and peas, sauté briefly and pour in tomato puree.
  • 3 Add wine and one tablespoon of Vegeta, sauté for 5-10 minutes.
  • 4 If necessary, add salt and pepper, sprinkle with parsley and serve.


Serve the chicken with cooked gnocchi and sprinkle with grated cheese slices.