One Pan Creamy Red Pesto Chicken & Mozzarella Gnocchi

Serves 4
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Directions

  1. 1Preheat the oven to 200°C fan.
  2. 2Preheat the oven to 200°C fan.
  3. 3Preheat the oven to 200°C fan.
  4. 4Add the diced chicken to a pan, season with Italian seasoning, garlic granules, salt and pepper.
  5. 5Add the diced chicken to a pan, season with Italian seasoning, garlic granules, salt and pepper.
  6. 6Add the diced chicken to a pan, season with Italian seasoning, garlic granules, salt and pepper.
  7. 7Fry until cooked through.
  8. 8Fry until cooked through.
  9. 9Fry until cooked through.
  10. 10Remove the chicken from the pan and set aside.
  11. 11Remove the chicken from the pan and set aside.
  12. 12Remove the chicken from the pan and set aside.
  13. 13Lower the heat slightly and add the chopped garlic.
  14. 14Lower the heat slightly and add the chopped garlic.
  15. 15Lower the heat slightly and add the chopped garlic.
  16. 16Cook the garlic for 30 seconds until fragrant.
  17. 17Cook the garlic for 30 seconds until fragrant.
  18. 18Cook the garlic for 30 seconds until fragrant.
  19. 19Stir in the tomato puree and cook for 1 minute to deepen the flavour.
  20. 20Stir in the tomato puree and cook for 1 minute to deepen the flavour.
  21. 21Stir in the tomato puree and cook for 1 minute to deepen the flavour.
  22. 22Add the red pesto and stir well.
  23. 23Add the red pesto and stir well.
  24. 24Add the red pesto and stir well.
  25. 25Pour in the light cream.
  26. 26Pour in the light cream.
  27. 27Pour in the light cream.
  28. 28Crumble in the chicken stock cube and add the hot water (rinse the cream jug with hot water).
  29. 29Crumble in the chicken stock cube and add the hot water (rinse the cream jug with hot water).
  30. 30Crumble in the chicken stock cube and add the hot water (rinse the cream jug with hot water).
  31. 31Bring to a gentle simmer and allow it to thicken slightly for 2-3 minutes.
  32. 32Bring to a gentle simmer and allow it to thicken slightly for 2-3 minutes.
  33. 33Bring to a gentle simmer and allow it to thicken slightly for 2-3 minutes.
  34. 34Stir in the finely chopped spinach and allow it to wilt into the sauce.
  35. 35Stir in the finely chopped spinach and allow it to wilt into the sauce.
  36. 36Stir in the finely chopped spinach and allow it to wilt into the sauce.
  37. 37Add the gnocchi directly into the pan and stir to coat evenly.
  38. 38Add the gnocchi directly into the pan and stir to coat evenly.
  39. 39Add the gnocchi directly into the pan and stir to coat evenly.
  40. 40Return the cooked chicken and mix everything together.
  41. 41Return the cooked chicken and mix everything together.
  42. 42Return the cooked chicken and mix everything together.
  43. 43Scatter over the mozzarella and parmesan.
  44. 44Scatter over the mozzarella and parmesan.
  45. 45Scatter over the mozzarella and parmesan.
  46. 46Bake for 15-18 minutes until bubbling and golden.
  47. 47Bake for 15-18 minutes until bubbling and golden.
  48. 48Bake for 15-18 minutes until bubbling and golden.
  49. 49Allow to sit for 5 minutes before serving.
  50. 50Allow to sit for 5 minutes before serving.
  51. 51Allow to sit for 5 minutes before serving.
  52. 52Finish with parsley.
  53. 53Finish with parsley.
  54. 54Finish with parsley.

Ingredients

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