Roasted Pepper Pesto Tuscan Chicken Gnocchi
with Mozzarella- Wheat
- Milk
- Soy
- Milk
- May contain traces of allergens
- Soy
- Sulphites
- Mustard
- Tree nuts
- Peanuts
- Sesame
- Triticale
- Wheat
Ingredients: Gnocchi (wheat) (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) • Chicken breasts • Roasted red pepper pesto (milk) (roasted red pepper, soybean oil, water, sunflower seeds, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), modified corn starch, salt, sugar, herbs, citric acid, spices, xanthan gum, potassium sorbate) • Mozzarella cheese (milk) (pasteurized milk, modified milk ingredients, water, cream, salt, fructose, calcium chloride, bacterial culture, microbial enzyme, microbial rennet, citric acid, sodium phosphate, sodium citrate, potassium sorbate, cellulose, natamycin) • Yellow onion • Chicken stock powder (soy) (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) • Basil • Italian seasoning (oregano, basil, marjoram, garlic powder, rosemary, parsley flakes, bay leaf, canola oil, silicon dioxide).
Ingredients
2 unit(s)
Chicken Breasts
350 g
Gnocchi
(Contains: Wheat May be present: Milk)
½ cup
Roasted Pepper Pesto
(Contains: Milk May be present: Soy, Sulphites)
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Yellow Onion, chopped
4.3 g
Italian Seasoning
(May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Triticale, Wheat)
7 g
Basil
7.5 g
Chicken Stock Powder
(Contains: Soy May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Sulphites, Wheat)
Not included in your delivery
½ tbsp
Oil*
2 tbsp
Unsalted Butter*
(Contains: Milk)
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Roughly chop basil.
- Pat chicken dry with paper towels, then season all over with Italian Seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven for 12-14 min, until chicken is cooked through.**
- Reheat the same pan over medium-high.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl until melted. Add gnocchi and onions.
- Cook for 5-6 min, stirring occasionally, until gnocchi is golden and tender-crisp.
- To the pan with gnocchi, add chicken stock powder, pesto, 1/2 cup (1 cup) water and half the basil.
- Cook for 2-3 min, stirring often, until sauce thickens.
- Thinly slice chicken
- Divide gnocchi between plates.
- Top with chicken.
- Sprinkle mozzarella and remaining basil over top.
