Description
A quick and cozy weeknight meal combining tender chicken, pillowy gnocchi, bright cherry tomatoes, and wilted spinach with vibrant basil pesto.
Ingredients
Scale
- 1 lb chicken breast, diced
- 1 package (16 oz) gnocchi
- 1 cup pesto sauce
- 1 cup cherry tomatoes, halved
- 1 cup spinach
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Pat the diced chicken dry and season with salt and pepper.
- Add the diced chicken to the hot skillet. Cook, stirring occasionally, until browned and cooked through, about 7–9 minutes.
- While the chicken browns, cook the gnocchi according to package instructions (usually boil for 2–3 minutes until they float).
- Once the chicken is cooked, add the halved cherry tomatoes and spinach to the skillet. Sauté for 2–3 minutes until the spinach wilts and tomatoes soften slightly.
- Drain the gnocchi and add it to the skillet along with pesto sauce. Toss gently until well combined and heated through, about 1–2 minutes. Serve hot topped with grated Parmesan cheese.
Notes
For best results, don’t overcook the gnocchi. Add grated Parmesan just before serving to preserve its flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 78g
- Fiber: 4g
- Protein: 43g
- Cholesterol: 85mg