Ingredients
1-1/4 pounds chicken tenderloins, cut into 1/2-inch pieces3/4 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper2 tablespoons olive oil, divided1 each small green, sweet red and yellow peppers, finely chopped1 medium zucchini, finely chopped1 cup chopped fresh baby portobello mushrooms1/3 cup chopped red onion1/3 cup chopped prosciutto or deli ham4 garlic cloves, minced2 cans (14-1/2 ounces each) chicken broth1 can (14-1/2 ounces) Italian diced tomatoes, undrained3/4 cup canned cannellini beans, rinsed and drained1/2 cup frozen peas3 tablespoons tomato paste1 package (16 ounces) potato gnocchi1/2 cup shredded Asiago cheese8 fresh basil leaves, thinly sliced
Preparation
Sprinkle chicken with oregano, salt and pepper. In a Dutch oven, saute chicken in 1 tablespoon oil until no longer pink. Remove from the pan and set aside.
In the same pan, cook the peppers, zucchini, mushrooms and onion in remaining oil until tender. Add prosciutto and garlic; cook 1 minute longer. Add the broth, tomatoes, beans, peas, tomato paste and chicken. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes, stirring occasionally.
Meanwhile, cook gnocchi according to package directions. Drain; stir into soup. Garnish each serving with cheese and basil.
