One Pan Creamy Red Pesto Chicken & Mozzarella Gnocchi

Directions

  1. 1Preheat the oven to 200°C fan.
  2. 2Add the diced chicken to a pan, season with Italian seasoning, garlic granules, salt and pepper.
  3. 3Fry until cooked through.
  4. 4Remove the chicken from the pan and set aside.
  5. 5Lower the heat slightly and add the chopped garlic.
  6. 6Cook the garlic for 30 seconds until fragrant.
  7. 7Stir in the tomato puree and cook for 1 minute to deepen the flavour.
  8. 8Add the red pesto and stir well.
  9. 9Pour in the light cream.
  10. 10Crumble in the chicken stock cube and add the hot water (rinse the cream jug with hot water).
  11. 11Bring to a gentle simmer and allow it to thicken slightly for 2-3 minutes.
  12. 12Stir in the finely chopped spinach and allow it to wilt into the sauce.
  13. 13Add the gnocchi directly into the pan and stir to coat evenly.
  14. 14Return the cooked chicken and mix everything together.
  15. 15Scatter over the mozzarella and parmesan.
  16. 16Bake for 15-18 minutes until bubbling and golden.
  17. 17Allow to sit for 5 minutes before serving.
  18. 18Finish with parsley.

Ingredients

  • 450 g chicken breast, diced
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic granules
  • Salt
  • Black pepper
  • 1 heaped tsp chopped garlic
  • 2 tbsp tomato puree
  • 60 g red pesto
  • 225 ml light single cream (or Elmlea light)
  • 1 chicken stock cube crumbled
  • 150 ml hot water
  • 2 handfuls fresh spinach, very finely chopped
  • 500 g fresh gnocchi
  • 80 g mozzarella, grated
  • 20 g parmesan, finely grated
  • 3 sprigs fresh parsley chopped
  • 4 sprigs fresh parsley chopped

Equipment

panovenjug

Tips

  • Lower the heat slightly when adding chopped garlic and cooking for 30 seconds until fragrant.
  • Cook tomato puree for 1 minute to deepen the flavour.
  • Allow the sauce to thicken slightly for 2-3 minutes after bringing to a gentle simmer.
  • Allow to sit for 5 minutes before serving.
  • Finish with parsley.