with Blistered Tomatoes and Feta
Ingredients: Gnocchi (mashed potatoes (water, potato flakes, turmeric), durum wheat semolina, canola oil, salt) (wheat) • Chicken tenders • Cream sauce base (light cream, water, modified cornstarch, mono-and diglycerides, datem, tetrasodium pyrophosphate, sodium citrate, dextrose, carrageenan, guar gum, sodium phosphate, salt, natural flavor, yeast extract, hydrolyzed corn protein, onion powder, spice, natural extractive of turmeric and annatto (color), vitamin a palmitate,vitamin d3) (milk) • Baby tomatoes • Green peas • Spinach • Yellow onion • Feta cheese (pasteurized milk, partly skimmed milk, modified milk ingredients, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, potassium sorbate, lactic acid, natamycin, calcium chloride) (milk) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Dill.
Allergens
Utensils
Tags
Gnocchi
350 g
Baby Tomatoes
113 g
Green Peas
56 g
Baby Spinach
56 g
Onion, chopped
56 g
Dill
7 g
Cream Sauce Base
120 g
Feta Cheese, crumbled
0.25 cup
Parmesan Cheese, shredded
0.25 cup
Cream Sauce Spice Blend
10 g
Chicken Breast Tenders
320 g
Oil
0.5 tbsp
Salt
0.125 tsp
Pepper
0.125 tsp
Sugar
0.125 tsp
Butter
2 tbsp
- Before starting, preheat the broiler to high. Wash and dry all produce.
- Halve tomatoes.
- To an unlined baking sheet, add tomatoes, 1/2 tbsp (1 tbsp) oil and 1/8 tsp (1/4 tsp) sugar. Season with salt and pepper. Toss to coat.
- Broil in the top of the oven for 4-6 min, until tomatoes are lightly charred and tender.
- Pat chicken 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.**
- Transfer chicken to a plate. Carefully wipe out pan.
- Reheat the same pan over medium-high, add 2 tbsp (4 tbsp) butter. Swirl pan for 30 sec, until butter is melted.
- Add gnocchi, onions and peas. Season with salt and pepper. Cook for 2-4 min, stirring often, until softened and lightly golden.
- Sprinkle Cream Sauce Spice Blend over top. Stir to combine.
- Add cream sauce base and 1 cup (1 1/2 cups) water to the pan with gnocchi. Stir to combine. Bring to a boil over high. Cook for 3-4 min, stirring often, until gnocchi is soft and sauce thickens slightly.
- Meanwhile, using scissors, roughly snip spinach in its bag.
- Remove gnocchi from heat. Add spinach and Parmesan. Season with salt and pepper.
- Thinly slice chicekn.
- Divide gnocchi between bowls.
- Top with chicken, blistered tomatoes and feta.
- Using scissors, snip dill 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.** Transfer chicken to a plate. Carefully wipe out pan. Reuse the same pan to cook gnocchi.
Thinly slice chicken. Top bowls with chicken.
970
kcal
Calories
44
g
Fat
21
g
Saturated Fat
84
g
Carbohydrate
6
g
Sugar
8
g
Dietary Fiber
59
g
Protein
215
mg
Cholesterol
2050
mg
Sodium
1
g
Trans Fat
1600
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
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