A quick and easy midweek dinner with pillowy gnocchi and a creamy sundried tomato sauce. Minimal fuss and maximal flavour.
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Serves
3
Onion
Garlic Clove
Sun-Dried Tomato
Chicken Breast
Chicken Stock Cube
Water
Reduced-Fat Red Pesto
Dried Oregano
Dried Thyme
Gnocchi
Fresh Basil
Single Cream
Parmesan
Salt
Black Pepper
Serves
3
Onion
Garlic Clove
Sun-Dried Tomato
Chicken Breast
Chicken Stock Cube
Water
Reduced-Fat Red Pesto
Dried Oregano
Dried Thyme
Gnocchi
Fresh Basil
Single Cream
Parmesan
Salt
Black Pepper
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Step 1.
Finely dice the onion and crush the garlic cloves. Dice the chicken breasts into bite-sized chunks. In a jug, dissolve the stock cube in the boiling water. Set everything aside.
Step 2.
Pour a glug of oil from the sundried tomato jar into a large lidded pan set over a low-medium heat. Add the onion and garlic and cook for a few minutes, with the lid off, until softened. Add the chicken and cook for about 10 mins or until cooked through.
Step 3.
Slice the sundried tomatoes into bite-sized pieces then add them to the pan with the cooked chicken, along with the pesto, oregano, thyme and a pinch of salt and pepper. Stir to combine then pour in the stock. Stir again and bring the mixture to the boil.
Step 4.
Add the gnocchi then pop the lid on and leave to simmer for 3-5 mins until the gnocchi is cooked. Meanwhile, roughly chop the basil leaves.
Step 5.
Remove the pan from the heat and stir through the single cream and ½ the basil.
Step 6.
To serve, divide between bowls and top with the remaining basil and some grated Parmesan, if you like.
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