Gnocchi with Chicken, Pesto and Fresh Mozzarella recipe
All Recipes Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Ingredients
- 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
Nutrition Info
- 570.2 caloriescarbohydrate: 20.1 gcholesterol: 74.9 mgfat: 44 gfiber: 2.5 gprotein: 24.5 gsaturatedFat: 15.8 gservingSize: -sodium: 652.8 mgsugar: : -transFat: : -unsaturatedFat: : -
Directions Gnocchi with Chicken, Pesto and Fresh Mozzarella
Directions
-
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.