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Italian Gnocchi Skillet With Chicken and Pesto
Italian Gnocchi Skillet With Chicken and Pesto
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Quick and easy weeknight dinner - store bought pesto, gnocchi, goat cheese, and roasted chicken strips come together effortlessly for a delicious homemade meal.
Ingredients:
  • 1 pound shelf stable potato or cauliflower gnocchi (or use frozen and thaw according to package instructions)
  • 1/2 teaspoon salt
  • 2 teaspoons olive oil
  • 2 (9-ounce) packages PERDUE® SHORT CUTS® ORIGINAL ROASTED CARVED CHICKEN BREAST
  • 6 tablespoons store-bought pesto
  • 1 pint cherry tomatoes, halved
  • 6 ounces fresh baby spinach leaves
  • 4 ounces goat cheese, crumbled
  • 2 tablespoons chopped parsley and/or basil (for garnish, optional)
Instructions:
  • Prepare the gnocchi: Boil water in a kettle. Place gnocchi in a skillet and cover with boiling water. Add salt and let sit for 30 seconds. Transfer gnocchi to a bowl and mix with olive oil. Cool briefly, then gently combine with 3 tablespoons of pesto. Reserve 1/2 cup of cooking water and discard the rest.
  • Heat the skillet over medium heat. Add chicken and cook, stirring, for about 2 minutes until warmed through. Add spinach and cook until wilted for 1 to 2 minutes. Fold in cherry tomatoes and 3 tablespoons of pesto. If dry, add 1 to 2 tablespoons of reserved gnocchi cooking water. Gently stir in gnocchi until hot.
  • Serve the goat cheese over the skillet and top with fresh parsley or basil, if desired.

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