Italian Gnocchi Skillet With Chicken and Pesto
Are you craving a quick and delicious meal that brings the flavors of Italy to your table? Look no further! This Italian Gnocchi Skillet with Chicken and Pesto is the perfect dish to satisfy your taste buds. It’s easy to make, packed with fresh ingredients, and ready in just 20 minutes. Let’s dive into this delightful recipe!
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)
Directions:
Par-cook the Gnocchi:
- Bring a large kettle of water to a boil. Place the gnocchi in a large skillet and pour boiling water over the top to cover.
- Stir in the salt and leave the gnocchi in the water for 30 seconds.
- Use a slotted spoon to transfer the gnocchi to a bowl and gently toss it with the olive oil. Let cool briefly and gently toss again with 3 tablespoons of the pesto.
- Scoop out 1/2 cup of the cooking water and discard the remaining water in the pan.
Heat and Assemble the Rest of the Dish:
- Set the skillet over medium heat and add the chicken. Cook and stir for about 2 minutes, or until the chicken is warmed through.
- Add the spinach and stir for 1 to 2 minutes, or until wilted.
- Fold in the cherry tomatoes and 3 tablespoons of the pesto. If the mixture seems dry, stir in 1 to 2 tablespoons of the reserved gnocchi cooking water.
- Add the gnocchi, and stir very gently until the ingredients are hot.
To Serve:
- Distribute the goat cheese over the skillet and garnish with parsley or basil if you like.
Quick Facts:
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
- Calories: 400 kcal per serving
- Servings: 4
Enjoy!
This Italian Gnocchi Skillet with Chicken and Pesto is a delightful combination of flavors and textures. The gnocchi is tender and flavorful, the chicken is juicy, and the pesto adds a wonderful herbaceous note. The cherry tomatoes and spinach bring freshness, while the goat cheese adds a creamy finish. Garnish with some parsley or basil for an extra touch of color and flavor. Serve this dish with a side salad or some crusty bread for a complete meal. Buon appetito!
Italian Gnocchi Skillet With Chicken and Pesto
- Total Time: 20 minutes
- Yield: 4 1x
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
Par-cook the gnocchi:
Bring a large kettle of water to a boil. Place the gnocchi in a large skillet and pour boiling water over the top to cover.
Stir in the salt and leave the gnocchi in the water for 30 seconds.
Use a slotted spoon to transfer it to a bowl and gently toss it with the olive oil. Let cool briefly and gently toss again with 3 tablespoons of the pesto.
Scoop out 1/2 cup of the cooking water and discard the remaining water in the pan.
Heat and assemble the rest of the dish:
Set the skillet over medium heat and add the chicken. Cook and stir for about 2 minutes, or until the chicken is warmed through. Add the spinach, and stir for 1 to 2 minutes, or until wilted.
Fold in the cherry tomatoes and 3 tablespoons of the pesto. If the mixture seems dry, stir in 1 to 2 tablespoons of the reserved gnocchi cooking water. Add the gnocchi, and stir very gently until the ingredients are hot.
To serve:
Distribute the goat cheese over the skillet and garnish with parsley or basil if you like.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 400 kcal