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One pan chicken and pumpkin gnocchi

One pan chicken and pumpkin gnocchi

4 serves

5 m

12 m

Ingredients

  • 350 g chicken breast fillet, trimmed of all fat, thinly sliced
  • 500 g packet pumpkin gnocchi
  • 2 tablespoons basil pesto dip
  • 375 ml can light and creamy evaporated milk
  • 2 cups frozen green peas

Method

Step 1

Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add chicken in two batches. Stir-fry each batch for about 3 minutes or until lightly browned and just cooked through. Remove from pan. Set aside.

Step 2

Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or until lightly browned.

Step 3

Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil. Gently boil, uncovered, for 5 minutes, stirring occasionally.

Step 4

Stir in peas. Gently boil a further 2 minutes.

Step 5

Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer 1-2 minutes, until chicken is hot and sauce has thickened.

Step 6

Serve seasoned with freshly ground pepper. Garnish with fresh basil leaves, if desired.

Tip

  • Check labels and select gnocchi with lowest sodium per 100 g. Swap with potato gnocchi, if preferred. For a change, replace peas with 2 cups of your favourite frozen vegetable mix or 500 g chopped broccoli. Great served with a leafy salad.
Plate of colourful vegetarian penne pasta with broccholi

Quick easy delicious recipes

A collection of heart-healthy 30 minute or less recipes. Includes time-saving tips for quick, easy, delicious meals.

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