Italian Chicken and Pesto Gnocchi: A Delightful Weeknight Dinner
Welcome back to my blog! Today, I’m excited to share a quick and delicious recipe that’s perfect for busy weeknights: Italian Chicken and Pesto Gnocchi. This dish combines the rich flavors of pesto, the freshness of cherry tomatoes and spinach, and the creamy goodness of goat cheese, all brought together with tender gnocchi and succulent chicken. Let’s dive in!
Italian Chicken and Pesto Gnocchi 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:
- Boil the Water: Bring a large kettle of water to a boil.
- Cook the Gnocchi: Place the gnocchi in a large skillet and pour the boiling water over the top to cover. Stir in the salt and leave the gnocchi in the water for 30 seconds.
- Drain and Toss: Use a slotted spoon to transfer the gnocchi to a bowl and gently toss it with the olive oil. Let it cool briefly, then gently toss again with 3 tablespoons of the pesto.
- Reserve Cooking Water: 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:
- Heat the Chicken: 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 Spinach: Add the spinach and stir for 1 to 2 minutes, or until wilted.
- Combine Ingredients: 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:
- Garnish: Distribute the goat cheese over the skillet and garnish with parsley or basil if you like.
Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes
Calories: 400 per serving | Servings: 4
This Italian Chicken and Pesto Gnocchi is not only quick and easy to make, but it’s also packed with flavors that will make your taste buds dance. The combination of gnocchi, chicken, pesto, and fresh veggies creates a harmonious blend that’s both satisfying and nutritious. Enjoy this delightful meal with your family and friends, and don’t forget to share your feedback!
Happy cooking!
Feel free to leave a comment below if you try this recipe or have any questions. Stay tuned for more delicious recipes coming your way!
Italian Chicken and Pesto
- Total Time: 20min
- 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