Test Chicken and gnocchi
with pesto
Tags:
Chef's Choice
Allergens:
Wheat
•Egg
•Milk
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Preparation Time30 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
serving amount
350 g
Gnocchi
(Contains: Wheat, Egg May contain traces of: Fish, Gluten, Milk, Mustard, Soy, Sulphites, Crustaceans)
340 g
Pork Chops, boneless
1 unit(s)
Tomato
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains: Milk)
1 tbsp
Oil*
Nutrition Values
Calories730 kcal
Fat26 g
Saturated Fat10 g
Carbohydrate71 g
Sugar6 g
Dietary Fiber5 g
Protein51 g
Cholesterol145 mg
Sodium750 mg
Trans Fat0.5 g
Potassium1250 mg
Calcium40 mg
Iron3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Paper Towel
Cooking Steps
1
- Before starting, preheat the oven to 425°F.
Wash and dry all produce. - Pat chicken dry with paper towels. Season with salt and pepper.
- In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high. When hot, add chicken. (NOTE: Don't crowd the pan; cook chicken in 2 batches if needed.) Cook 1-2 min per side, until golden.
- Transfer chicken to an unlined baking sheet. Roast in the middle of the oven for 10-12 min [7-9 min], until cooked through.**
- in a small bowl add chis and pizza.
2
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