Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 skinless, boneless chicken breast half - cut into 1 1/2-inch cubes
- •salt and ground black pepper to taste
- •2 tablespoons chicken broth
- •1 (8 ounce) jar prepared pesto
- •1 (12 ounce) package potato gnocchi
- •4 ounces small fresh mozzarella balls
Instructions
- Heat olive oil in a saucepan. Season chicken pieces with salt and pepper; cook and stir in the hot oil until no longer pink in the middle, 7 to 10 minutes. Remove chicken to a bowl using a slotted spoon, retaining drippings in the pan.
- Pour chicken broth into the saucepan. Bring broth to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until the broth reduces in volume by about half, 7 to 10 minutes. Return cooked chicken to the saucepan. Stir pesto through the chicken mixture; remove from heat.
- Bring a large pot of lightly salted water to a rolling boil. Cook gnocchi at a boil until they float to the top, about 3 minutes. Remove gnocchi from the water to a large bowl using a slotted spoon, retaining water in the pot.
- Place the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until warmed completely, about 5 minutes. Pour chicken and pesto mixture over the gnocchi; add mozzarella and stir until evenly mixed.
Nutritional Facts
Per 4 servings
- Calories: 570
- Carbohydrate: 20g
- Fat: 44g
- Fiber: 3g
- Protein: 25g
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