TJ's Cauliflower Gnocchi with Pesto Chicken
Trader Joe'sTJ's Cauliflower Gnocchi with Pesto Chicken
Ingredients
For the Pesto Chicken and Gnocchi
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound Trader Joe's frozen cauliflower gnocchi
- 1/2 cup Trader Joe's vegan kale, cashew & basil pesto
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, shredded, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min
- 2
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the frozen Trader Joe's cauliflower gnocchi directly to the pan (no need to thaw). Cook according to package directions, stirring frequently, until golden brown and tender, about 8-10 minutes. If the gnocchi starts to stick, add a splash of water or chicken broth.
⏱️ 10 min
- 3
Return the cooked chicken to the skillet with the gnocchi. Add the halved cherry tomatoes and fresh spinach. Cook, stirring gently, until the spinach wilts, about 2-3 minutes.
⏱️ 3 min
- 4
Remove the skillet from the heat. Stir in the Trader Joe's vegan kale, cashew & basil pesto until everything is well coated.
⏱️ 1 min
- 5
Serve immediately, garnished with shredded Parmesan cheese.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Trader Joe'sTJ's Cauliflower Gnocchi with Pesto Chicken
Ingredients
For the Pesto Chicken and Gnocchi
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 pound Trader Joe's frozen cauliflower gnocchi
- 1/2 cup Trader Joe's vegan kale, cashew & basil pesto
- 1 pint cherry tomatoes, halved
- 5 ounces fresh spinach
- 2 tablespoons olive oil
- 1/4 cup Parmesan cheese, shredded, for garnish
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet or non-stick pan over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook, stirring occasionally, until the chicken is browned and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
⏱️ 7 min - 2
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the frozen Trader Joe's cauliflower gnocchi directly to the pan (no need to thaw). Cook according to package directions, stirring frequently, until golden brown and tender, about 8-10 minutes. If the gnocchi starts to stick, add a splash of water or chicken broth.
⏱️ 10 min - 3
Return the cooked chicken to the skillet with the gnocchi. Add the halved cherry tomatoes and fresh spinach. Cook, stirring gently, until the spinach wilts, about 2-3 minutes.
⏱️ 3 min - 4
Remove the skillet from the heat. Stir in the Trader Joe's vegan kale, cashew & basil pesto until everything is well coated.
⏱️ 1 min - 5
Serve immediately, garnished with shredded Parmesan cheese.
⏱️ 1 min