Red Pesto Chicken Gnocchi
A delicious one pan dinner - perfect midweek meal. A more nutritious take on a creamy gnocchi!
Servings: people
Ingredients
- 220 g diced chicken breast
- 200 g gnocchi
- 40 g light mozzerella grated cheese
- 30 g low fat cream cheese
- 2 cups spinach
- ½ tsp garlic granules
- 2 tsp mixed herbs
- 1 tsp chilli flakes
- 2 tbsp tomato puree
- 2 tbsp red pesto
- cooking spray oil 15-20 sprays
- salt and pepper to taste
Instructions
- Marinate the chicken in all the herbs and spices then heat a pan on medium heat with spray oil and fry off till cooked (can also use normal cooking oil).
- Meanwhile boil some water for the gnocchi and cook per instructions on the packet.
- When your chicken is almost cooked through, add in the tomato puree and red pesto then stir. Next add in your spinach leaves, mozzerella and low fat cream cheese and drain then add in your cooked gnocchi. Stir till everything is mixed and the cheese has melted. Season with salt and pepper to taste.
- Sprinkle on chilli flakes if you like things spicy!
Notes
Team with a side of greens like steamed broccoli or green beans.
Nutrition Per Serving
Calories: 449kcal | Carbohydrates: 44.8g | Protein: 48g | Fat: 11.5g | Fibre: 6g