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One pan chicken and pumpkin gnocchi
heartfoundation.org.au|Helpline 13 11 12

One pan chicken and pumpkin gnocchi

12 minutes (5 minutes)
Serves 4
Check labels and select gnocchi with lowest sodium per 100g.
For a change, replace peas with 2 cups of your favourite frozen vegetable mix or 500g chopped broccoli.
  • 350g chicken breast fillet, trimmed of all fat, thinly sliced 
  • 500g packet pumpkin gnocchi 
  • 2 tablespoons basil pesto dip  
  • 375ml can light and creamy evaporated milk  
  • 2 cups frozen green peas 
  1. Heat a lightly oiled, large, deep non-stick frying pan over a medium-high heat. Add chicken in two batches. Stir-fry each batch for about 3 minutes or until lightly browned and just cooked through. Remove from pan. Set aside. 
  2. Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or until lightly browned.  
  3. Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil. Gently boil, uncovered, for 5 minutes, stirring occasionally. 
  4. Stir in peas. Gently boil a further 2 minutes.  
  5. Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer 1-2 minutes, until chicken is hot and sauce has thickened.  
  6. Serve seasoned with freshly ground pepper. Garnish with fresh basil leaves, if desired. 

 

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