Before starting, preheat the oven to 425°F. Wash and dry all produce. Trim the green beans, then cut into 1/2-inch pieces. Pat the chicken dry with paper towels. Season chicken all over with the Italian Seasoning, salt and pepper.

Heat a large non-stick pan over medium heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then chicken. Sear, until chicken is golden-brown, 2-3 min per side. Transfer chicken to a parchment-lined baking sheet and sprinkle with the Parmesan. Bake in the middle of the oven, until chicken is cooked through, 10-12 min.\*\*

While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp oil, then gnocchi. Cook, stirring occasionally, until golden-brown, 7-8 min. (NOTE: For 4 ppl, cook 1 pkg gnocchi at a time, using 1 tbsp oil for each batch!)

While the gnocchi cooks, heat a medium pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then green beans and 2 tbsp water (dbl for 4 ppl). Cook, stirring occasionally, until tender-crisp, 4-5 min. Season with salt and pepper.

Add pesto, green beans and 2 tbsp water (dbl for 4 ppl) to the pan with the gnocchi. Cook, stirring until coated, 1-2 min. Season with salt and pepper. Remove the pan from the heat. Add 1 tbsp butter (dbl for 4 ppl) and toss until coated, 1 min.

Slice the chicken, then divide chicken and gnocchi between plates.