Pesto Chicken Gnocchi
Pesto Chicken Gnocchi
Ingredients
- 188 g Leggo’s basil pesto
- 50 g green beans
- 400 g La Gina gnocchi
- 100 g green capsicum
- 100 g sun-dried tomato halves
- 600 g chicken breast
- 15 g minced garlic
- 200 g red onion
- 150 ml reduced salt chicken stock
- 150 g Chobani Natural Light Greek Yoghurt
- 75 g light mozzarella
- 1 cup baby spinach
- 1 tablespoon oil, for cooking
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180
- 2
Cut the chicken breast into bite-sized cubes. Finely chop the red onion. Chop the green capsicum into bite-sized pieces. Chop the sun-dried tomato halves into smaller pieces. Chop the green beans into 1-inch pieces.
⏱️ 10 min
- 3
Heat a large oven-safe pan or skillet over medium-high heat. Add 1 tablespoon of oil. Once hot, add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min
- 4
Add the chopped red onion to the pan with the chicken. Stir the mixture and cook until the onion has softened, about 3-4 minutes.
⏱️ 4 min
- 5
Add the minced garlic to the pan. Stir and cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the chopped green capsicum, chopped sun-dried tomato halves, and chopped green beans to the pan. Stir and cook for 3-4 minutes until vegetables start to soften slightly.
⏱️ 4 min
- 7
Pour in the reduced salt chicken stock and add the basil pesto. Stir well to combine all ingredients.
⏱️ 2 min
- 8
Add the gnocchi to the pan. Stir gently to mix everything together and ensure the gnocchi is coated in the sauce.
⏱️ 2 min
- 9
Stir in the Greek yogurt until it is evenly distributed and the sauce is creamy.
⏱️ 1 min
- 10
Add the baby spinach to the mixture. Stir until the spinach has wilted, which should take about 1-2 minutes.
⏱️ 2 min
- 11
Sprinkle the light mozzarella evenly over the top of the gnocchi mixture in the pan.
⏱️ 1 min
- 12
Carefully transfer the pan into the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 12 min•🌡️ 180
- 13
Remove the dish from the oven and let it rest for a couple of minutes before serving. Serve warm into individual bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pesto Chicken Gnocchi
- 188 g Leggo’s basil pesto
- 50 g green beans
- 400 g La Gina gnocchi
- 100 g green capsicum
- 100 g sun-dried tomato halves
- 600 g chicken breast
- 15 g minced garlic
- 200 g red onion
- 150 ml reduced salt chicken stock
- 150 g Chobani Natural Light Greek Yoghurt
- 75 g light mozzarella
- 1 cup baby spinach
- 1 tablespoon oil, for cooking
Instructions
- 1
Preheat your oven to 180°C (350°F).
⏱️ 5 min•🌡️ 180 - 2
Cut the chicken breast into bite-sized cubes. Finely chop the red onion. Chop the green capsicum into bite-sized pieces. Chop the sun-dried tomato halves into smaller pieces. Chop the green beans into 1-inch pieces.
⏱️ 10 min - 3
Heat a large oven-safe pan or skillet over medium-high heat. Add 1 tablespoon of oil. Once hot, add the cubed chicken breast and cook until lightly browned on all sides, about 5-7 minutes.
⏱️ 7 min - 4
Add the chopped red onion to the pan with the chicken. Stir the mixture and cook until the onion has softened, about 3-4 minutes.
⏱️ 4 min - 5
Add the minced garlic to the pan. Stir and cook for 1 minute until fragrant.
⏱️ 1 min - 6
Add the chopped green capsicum, chopped sun-dried tomato halves, and chopped green beans to the pan. Stir and cook for 3-4 minutes until vegetables start to soften slightly.
⏱️ 4 min - 7
Pour in the reduced salt chicken stock and add the basil pesto. Stir well to combine all ingredients.
⏱️ 2 min - 8
Add the gnocchi to the pan. Stir gently to mix everything together and ensure the gnocchi is coated in the sauce.
⏱️ 2 min - 9
Stir in the Greek yogurt until it is evenly distributed and the sauce is creamy.
⏱️ 1 min - 10
Add the baby spinach to the mixture. Stir until the spinach has wilted, which should take about 1-2 minutes.
⏱️ 2 min - 11
Sprinkle the light mozzarella evenly over the top of the gnocchi mixture in the pan.
⏱️ 1 min - 12
Carefully transfer the pan into the preheated oven. Bake for 10-12 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 12 min•🌡️ 180 - 13
Remove the dish from the oven and let it rest for a couple of minutes before serving. Serve warm into individual bowls.
⏱️ 1 min