SuperQuick Oven-Roasted Chicken Tender Gnocchi
with Blistered Tomatoes, Zucchini and Corn- Wheat
- Milk
- Sulphites
- Milk
- May contain traces of allergens
- Tree nuts
- Wheat
- Mustard
- Peanuts
- Sesame
- Soy
- Sulphites
Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) (wheat) • Chicken tenders • Zucchini • Baby tomatoes • Thaw-friendly corn (corn, modified vinegar) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Spinach • Goat cheese (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) (milk) • Smoked paprika-garlic blend (smoked paprika, garlic powder, silicon dioxide) (sulphites).
Ingredients
310 g
Chicken Breast Tenders
350 g
Gnocchi
(Contains: Wheat May contain traces of: Milk)
1 unit(s)
Zucchini
56 mL
Cream
(Contains: Milk)
113 g
Baby Tomatoes
¼ cup
Goat Cheese, crumbled
(Contains: Milk)
113 g
Corn Kernels
3 g
Smoked Paprika-Garlic Blend
(Contains: Sulphites May contain traces of: Milk, Tree nuts, Wheat, Mustard, Peanuts, Sesame, Soy)
½ cup
Sun-Dried Tomato Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
56 g
Baby Spinach
Not included in your delivery
2 tbsp
Oil*
1 tbsp
Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, preheat the oven to 425˚F.
- Wash and dry all produce.
- To a parchment-lined baking sheet, add gnocchi and 2 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 2 tbsp oil per sheet.) Toss to combine.
- Roast in the middle of the oven for 8-10 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven.)
- Pat chicken dry with paper towels. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove chicken to a plate.
- Meanwhile, cut zucchini in half, then into 1/4-inch moons.
- To the same pan, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.
- Add corn, tomatoes and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper.
- To the pan with veggies, add half the Smoked Paprika-Garlic Blend (use all for 4 servings). Cook for 30 sec, stirring constantly, until veggies are coated.
- Add pesto, cream and 1/4 cup (1/2 cup) water. Cook for 1-2 min, stirring occasionally, until slightly thickened.
- Season with salt and pepper.
- Remove the pan from heat.
- Add gnocchi and spinach. Stir for 1 min, until gnocchi is coated and spinach is wilted.
- Thinly slice chicken.
- Divide gnocchi between plates. Top with chicken.
- Sprinkle goat cheese over top.
If you've opted to add chicken, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Remove chicken to a plate. Use the same pan to cook veggies.
Thinly slice chicken. Top gnocchi with chicken.
