On the hot oil fry the chicken cut into sticks until golden.
Stir in crushed garlic and peas, sauté briefly and pour in tomato puree.
Add wine and one tablespoon of Vegeta, sauté for 5-10 minutes.
If necessary, add salt and pepper, sprinkle with parsley and serve.
Serve the chicken with cooked gnocchi and sprinkle with grated cheese slices.
If you want your sauce to be thicker, stir in 1 teaspoon of Gusnnel dissolved in some water.