Prep Time: 10 mins
Total Time: 35 mins
Servings per Recipe: 4
Calories 570 kcal
Fat 44 g
Protein 24.5 g
Cholesterol 75 mg
Sodium 614 mg
1 tbsp olive oil
1 skinless, boneless chicken breast half – cut into 1 1/2-inch cubes
salt and ground black pepper to taste
2 tbsp chicken broth
1 8 oz. jar prepared pesto
1 12 oz. package potato gnocchi
4 oz. small fresh mozzarella balls
Season the chicken pieces with the salt and pepper evenly.
In a pan, heat the olive oil and cook for about 7-10 minutes.
With a slotted spoon, transfer the chicken into a bowl, reserving the drippings in the pan.
In the same pan, add the chicken broth and bring to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon.
Cook for about 7-10 minutes.
Stir in the cooked chicken and pesto and remove from the heat.
In a large pan of lightly salted boiling water, cook the gnocchi on high heat for about 3 minutes.
With a slotted spoon, transfer the gnocchi, reserving the water in the pan.
Arrange the pan of the chicken mixture over the boiling water and cook for about 5 minutes, stirring occasionally.
Transfer the gnocchi into the serving plates and top with the chicken mixture.
Add the mozzarella and stir till well combined.