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