Gnocchi Skillet With Chicken and Pesto

Gnocchi Skillet with Chicken and Pesto: A Flavorful One-Pan Delight

Looking for a quick, delicious, and satisfying meal? This Gnocchi Skillet with Chicken and Pesto is the perfect recipe for busy weeknights or a cozy weekend dinner. Combining tender gnocchi, juicy chicken, fresh vegetables, and vibrant pesto, this dish is sure to become a family favorite. Let’s dive into the 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:

1. Boil Water: Bring a large kettle of water to a boil.
2. Cook 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.
3. Transfer Gnocchi: Use a slotted spoon to transfer the gnocchi to a bowl. Gently toss it with the olive oil. Let cool briefly and then gently toss again with 3 tablespoons of the pesto.
4. 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:

1. Warm 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.
2. Add Spinach: Add the spinach, and stir for 1 to 2 minutes, or until wilted.
3. Mix in Tomatoes and Pesto: 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.
4. Combine Gnocchi: Add the gnocchi and stir very gently until the ingredients are hot.

To Serve:

1. Top with Goat Cheese: Distribute the goat cheese over the skillet.
2. Garnish: Garnish with parsley or basil if you like.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Calories: 400 kcal per serving
• Servings: 4

Tips and Variations:

• Gnocchi Choice: Feel free to use potato or cauliflower gnocchi based on your preference or dietary needs.
• Pesto: While store-bought pesto is convenient, homemade pesto can elevate the flavors even more.
• Cheese Substitute: If you’re not a fan of goat cheese, try feta or Parmesan for a different twist.
• Vegetarian Option: Substitute the chicken with extra veggies or a plant-based protein for a vegetarian version.

Enjoy this delightful and easy-to-make Gnocchi Skillet with Chicken and Pesto. It’s a meal that’s bursting with flavor and ready in just 20 minutes! Perfect for a quick dinner that doesn’t compromise on taste. Happy cooking!

Gnocchi Skillet With Chicken and Pesto

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• Author: Dulcia
• Total Time: 20 minutes
• Yield: 4 1x

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Ingredients

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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)

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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