Pesto Chicken Gnocchi

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sauce, pesto, Classico, basil pesto, ready-to-serve

  ⅓ cup or 83g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Heavy whipping cream

  Fluid

  ¼ cup, fluid or 60g

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Spinach

  Raw

  2 cup or 60g

• Parmesan cheese

  Low sodium

  ¼ cup, grated or 25g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until the chicken is no longer pink and starts to brown, about 6 to 8 minutes.
2. Add the diced shallot and minced garlic to the skillet and cook until fragrant, about 30 seconds.
3. Stir in the pesto sauce and cook for another 30 seconds until well combined.
4. Add the chicken broth and heavy cream, bringing the mixture to a simmer. Add the gnocchi and cook, stirring often, until the liquid is mostly absorbed and thickened, about 2 to 3 minutes.
5. Stir in the chopped spinach and freshly grated Parmesan cheese, cooking until the spinach is wilted, about 1 minute.