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One-pan creamy pesto chicken & gnocchi recipe
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Indulge in a comforting bowl of creamy chicken pasta in just 30 minutes.
Ingredients:
  • 500g pkt fresh potato gnocchi
  • 27.30 gm olive oil
  • 500g chicken tenderloins
  • 3 green shallots, thinly sliced
  • 300ml ctn thickened cream
  • 60g baby spinach
  • 150g (1 cup) frozen peas
  • 100g (1/3 cup) basil pesto
  • 20.00 ml toasted pine nuts, to serve
  • Fresh basil leaves, to serve (optional)
Instructions:
  • Boil the gnocchi in a large saucepan of salted water according to package instructions until tender. Drain and rinse with cold water to refresh.
  • After wiping the pan dry, heat oil over medium-high heat. Season the chicken, then cook for 2 minutes until golden. Add shallots to the pan and cook for an additional 2 minutes or until chicken is almost cooked through. Transfer chicken to a plate and set aside.
  • Pour the cream into the pan and bring it to a boil. Lower the heat to medium and simmer for 2 minutes. Stir in the peas and spinach and cook for 2 minutes until just tender. Add the gnocchi and pesto, season with salt and pepper. Cook for another 2 minutes, stirring occasionally. Add the chicken and its juices back to the pan, simmer for 1 more minute until the chicken is fully cooked. Serve, topped with pine nuts and basil leaves if preferred.

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