• Before starting, preheat the oven to 425˚F.
• Wash and dry all produce.
• To a parchment-lined baking sheet, add gnocchi and 2 tbsp (4 tbsp) oil. Toss to combine. 
• Roast in the middle of the oven for 10-12 min, until tender and lightly golden. (NOTE: For 4 servings, roast in the middle and bottom of the oven, using 2 tbsp oil for each baking sheet.)

• Cut zucchini in half, and then into 1/4-inch moons.  
• Heat a large non-stick pan over medium-high.
• Meanwhile, pat dry with paper towels. Season with salt and pepper.
• When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.**
• Remove to a plate. Cover loosely to keep warm.
• To the same pan, add 1/2 tbsp (1 tbsp) oil, then baby tomatoes. Cook for 3-4 min, stirring often, until blistered. Season with salt and pepper, then remove to a plate. 
• Add 1 tbsp (2 tbsp) butter to the same pan, swirling to melt. 
• Add corn and zucchini. Cook for 4-5 min, stirring occasionally, until tender-crisp. Season with salt and pepper. 

• To the pan with veggies, add Smoked Paprika-Garlic Blend. Cook, stirring constantly, until veggies are coated, 30 sec. 
• Add sun-dried tomato pesto, cream and 1/4 cup (1/2 cup) water to the pan. Cook for 1-2 min, stirring occasionally, until slightly thickened. 
• Season with salt and pepper. 
• Remove the pan from heat. 
• Add gnocchi. Stir to coat. 

• Thinly slice chicken.
• Divide gnocchi between plates.
• Top with blistered tomatoes and chicken.
• Sprinkle goat cheese over top. 

If you've opted to add chicken breast tenders, pat dry with paper towels. Season with salt and pepper. Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Sear for 3-4 min per side, until chicken is golden and cooked through.** Use the same pan to cook veggies.

Thinly slice chicken. Top plates with chicken.