Pesto Chicken Gnochi
Looking for an easy chicken dinner? This 30-minute pesto chicken gnocchi is quick, comforting, and made in one skillet.
Servings: 4 people
Calories: 516kcal
Ingredients
For the Chicken
- 4 thinly sliced chicken breasts
- 1 tablespoon olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- salt and pepper to taste
Remaining Ingredients
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 cup dry white wine (or chicken stock)
- 1 cup heavy whipping cream
- 6 ounces pesto
- 3 cups spinach chopped
- 1 cup parmesan grated
- 16 ounces shelf stable gnocchi
Instructions
- Season the chicken with Italian seasoning, garlic powder, salt and pepper on both sides.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chicken to the pan in a single layer and cook for 3-4 minutes on each side until golden. (it doesn’t have to be cooked though yet)
- Remove the chicken from the skillet and transfer to a plate.
- Add the remaining tablespoon of olive oil to the skillet. Saute the garlic for 30 seconds.
- Add the white wine to the pan and deglaze the skillet. Be sure to scrape the bottom of the pan to pick up any bits that might have stuck to the skillet.
- Allow the wine to simmer for 5-6 minutes or until it has reduced slightly.
- Stir in the heavy cream, pesto and parmesan. Cook the sauce, stirring occasionally, for 4-5 more minutes. Once the sauce has thickened slightly, reduce the heat to low and stir in the chopped spinach.
- Add the gnocchi to the skillet and stir until it is covered in the sauce. Top with the chicken. Cover the skillet and allow it to simmer, stirring occasionally over LOW heat until the chicken reaches an internal temperature of 160 degrees F.
- Garnish with finely chopped basil and fresh tomatoes if desired. Serve immediately
Nutrition
Serving: 0.25 recipes | Calories: 516kcal | Carbohydrates: 51g | Protein: 41g | Fat: 44g | Cholesterol: 131mg