with Mozzarella
Allergens
Tags
Chicken Breasts
2 unit(s)
Gnocchi
350 g
Roasted Pepper Pesto
0.5 cup
Mozzarella Cheese, shredded
0.75 cup
Onion, chopped
56 g
Italian Seasoning
4.3 g
Basil
7 g
Chicken Stock Powder
7.5 g
Oil
0.5 tbsp
Unsalted Butter
2 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, preheat the oven to 425˚F. Wash and dry all produce.
- Roughly chop basil.
- Pat chicken dry with paper towels, then season all over with Italian seasoning, salt and pepper.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. (NOTE: Don't overcrowd the pan; cook chicken in 2 batches if needed.) Cook for 2-3 min per side, until golden.
- Transfer chicken to a parchment-lined baking sheet.
- Bake in the middle of the oven for 10-12 min, until chicken is cooked through.**
- Reheat the same pan over medium-high.
- When the pan is hot, add 2 tbsp (4 tbsp) butter, then swirl until melted. Add gnocchi and onions.
- Cook for 5-6 min, stirring occasionally, until gnocchi is golden and tender-crisp.
- To the pan with gnocchi, add chicken stock powder, pesto, 1/2 cup (1 cup) water and half the basil.
- Cook for 2-3 min, stirring often, until sauce thickens.
- Thinly slice chicken.
- Divide gnocchi between plates.
- Top with chicken.
- Sprinkle mozzarella and remaining basil over top.
960
kcal
Calories
45
g
Fat
17
g
Saturated Fat
78
g
Carbohydrate
3
g
Sugar
7
g
Dietary Fiber
62
g
Protein
185
mg
Cholesterol
2250
mg
Sodium
1.5
g
Trans Fat
1350
mg
Potassium
400
mg
Calcium
3.5
mg
Iron
