Name: Italian Gnocchi Skillet With Chicken and Pesto
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: 1 pound shelf stable potato or cauliflower gnocchi (or use frozen and thaw according to package instructions) -; 1/2 teaspoon salt -; 2 teaspoons olive oil -; 2 (9-ounce) packages PERDUE® SHORT CUTS® ORIGINAL ROASTED CARVED CHICKEN BREAST -; 6 tablespoons store-bought pesto -; 1 pint cherry tomatoes, halved -; 6 ounces fresh baby spinach leaves -; 4 ounces goat cheese, crumbled -; 2 tablespoons chopped parsley and/or basil (for garnish, optional) -

Italian Gnocchi Skillet With Chicken and Pesto

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Italian Gnocchi Skillet With Chicken and Pesto

1. 1 pound shelf stable potato or cauliflower gnocchi (or use frozen and thaw according to package instructions) -

2. 1/2 teaspoon salt -

3. 2 teaspoons olive oil -

4. 2 (9-ounce) packages PERDUE® SHORT CUTS® ORIGINAL ROASTED CARVED CHICKEN BREAST -

5. 6 tablespoons store-bought pesto -

6. 1 pint cherry tomatoes, halved -

7. 6 ounces fresh baby spinach leaves -

8. 4 ounces goat cheese, crumbled -

9. 2 tablespoons chopped parsley and/or basil (for garnish, optional) -

How to cook deliciously - Italian Gnocchi Skillet With Chicken and Pesto

1. Stage

Par-cook the gnocchi: Bring a large kettle of water to a boil. Place the gnocchi in a large skillet and pour boiling water over the top to cover. Stir in the salt and leave the gnocchi in the water for 30 seconds. Use a slotted spoon to transfer it to a bowl and gently toss it with the olive oil. Let cool briefly and gently toss again with 3 tablespoons of the pesto. Scoop out 1/2 cup of the cooking water and discard the remaining water in the pan.

2. Stage

Heat and assemble the rest of the dish: Set the skillet over medium heat and add the chicken. Cook and stir for about 2 minutes, or until the chicken is warmed through. Add the spinach, and stir for 1 to 2 minutes, or until wilted. Fold in the cherry tomatoes and 3 tablespoons of the pesto. If the mixture seems dry, stir in 1 to 2 tablespoons of the reserved gnocchi cooking water. Add the gnocchi, and stir very gently until the ingredients are hot.

3. Stage

To serve: Distribute the goat cheese over the skillet and garnish with parsley or basil if you like.