TJ's Keto Cauliflower Gnocchi with Pesto Chicken
Trader Joe'sTJ's Keto Cauliflower Gnocchi with Pesto Chicken
Ingredients
For the Pesto Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup Trader Joe's Vegan Kale, Cashew & Basil Pesto
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cauliflower Gnocchi
- 2 packages Trader Joe's frozen cauliflower gnocchi
- 2 tablespoons Trader Joe's Organic Extra Virgin Olive Oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 1/4 cup Parmesan cheese, freshly grated, optional
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1/2 cup of Trader Joe's Vegan Kale, Cashew & Basil Pesto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min
- 2
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the pesto-coated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook in batches. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 3
In the same skillet (no need to clean), add 2 tablespoons of Trader Joe's Organic Extra Virgin Olive Oil. Add the two packages of frozen Trader Joe's cauliflower gnocchi, garlic powder, and optional red pepper flakes. Spread the gnocchi in a single layer.
⏱️ 2 min
- 4
Cook the gnocchi over medium-high heat for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy. The gnocchi will soften and develop a nice crust. If they stick, add a tiny bit more olive oil.
⏱️ 10 min
- 5
Return the cooked pesto chicken to the skillet with the gnocchi. Toss gently to combine and heat through for 1-2 minutes.
⏱️ 2 min
- 6
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Keto Cauliflower Gnocchi with Pesto Chicken
Ingredients
For the Pesto Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/2 cup Trader Joe's Vegan Kale, Cashew & Basil Pesto
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Cauliflower Gnocchi
- 2 packages Trader Joe's frozen cauliflower gnocchi
- 2 tablespoons Trader Joe's Organic Extra Virgin Olive Oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes, optional
For Serving
- 1/4 cup Parmesan cheese, freshly grated, optional
- 1/4 cup fresh basil leaves, chopped, for garnish
Instructions
- 1
Pat the chicken pieces dry with paper towels. In a medium bowl, toss the chicken with 1/2 cup of Trader Joe's Vegan Kale, Cashew & Basil Pesto, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until evenly coated.
⏱️ 5 min - 2
Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Add the pesto-coated chicken in a single layer, being careful not to overcrowd the pan. You may need to cook in batches. Cook for 5-7 minutes, flipping occasionally, until the chicken is cooked through and lightly browned. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 3
In the same skillet (no need to clean), add 2 tablespoons of Trader Joe's Organic Extra Virgin Olive Oil. Add the two packages of frozen Trader Joe's cauliflower gnocchi, garlic powder, and optional red pepper flakes. Spread the gnocchi in a single layer.
⏱️ 2 min - 4
Cook the gnocchi over medium-high heat for 8-10 minutes, stirring occasionally, until golden brown and slightly crispy. The gnocchi will soften and develop a nice crust. If they stick, add a tiny bit more olive oil.
⏱️ 10 min - 5
Return the cooked pesto chicken to the skillet with the gnocchi. Toss gently to combine and heat through for 1-2 minutes.
⏱️ 2 min - 6
Serve immediately, garnished with freshly grated Parmesan cheese and chopped fresh basil, if desired.
⏱️ 1 min