One pan chicken and pumpkin gnocchi
4 serves
5 m
12 m
Ingredients
- 350 g chicken breast fillet, trimmed of all fat, thinly sliced
- 500 g packet pumpkin gnocchi
- 2 tablespoons basil pesto dip
- 375 ml can light and creamy evaporated milk
- 2 cups frozen green peas
Method
Step 1
Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add chicken in two batches. Stir-fry each batch for about 3 minutes or until lightly browned and just cooked through. Remove from pan. Set aside.
Step 2
Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or until lightly browned.
Step 3
Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil. Gently boil, uncovered, for 5 minutes, stirring occasionally.
Step 4
Stir in peas. Gently boil a further 2 minutes.
Step 5
Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer 1-2 minutes, until chicken is hot and sauce has thickened.
Step 6
Serve seasoned with freshly ground pepper. Garnish with fresh basil leaves, if desired.
Tip
- Check labels and select gnocchi with lowest sodium per 100 g. Swap with potato gnocchi, if preferred. For a change, replace peas with 2 cups of your favourite frozen vegetable mix or 500 g chopped broccoli. Great served with a leafy salad.
