Serves = 5
1 kg chicken breast fillets
500g packet gnocchi
1 yellow capsicum, chopped into 1cm long pieces
500g cherry tomatoes, halved
2 zucchinis, chopped into 1cm long pieces
¼ cup basil pesto
250g baby spinach
2 tablespoons grated parmesan
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Chicken pesto gnocci bake
A delicious oven baked dish in less than an hour
50
mins
8
ingredients
$6.75
/ person
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Ingredients
It’s this easy
- Preheat oven to 200°C. Prepare a large oven proof dish with baking paper
- Heat up 1 tbspn olive oil in a large fry pan
- Cook chicken breast fillets in the fry pan for 8-10 minutes on each side
- Once cooked, shred chicken into small pieces using a fork
- Bring a large pot of water to the boil and cook the gnocchi according to packet instructions
- Drain gnocchi, setting aside 1 cup of the water it was cooked in
- In the prepared oven proof dish, toss the capsicum, tomatoes and zucchini and drizzle with olive oil. Place in the oven to bake for 10–15 minutes, or until softened.
- Combine pesto with gnocchi cooking water, then add to the dish along with the gnocchi, tossing gently.
- Stir in chicken and spinach.
- Sprinkle with parmesan and bake for a further 10–15 minutes or until golden
Tweaks
- To make it vegetarian – swap out the chicken for shredded tofu, mushrooms or brown lentils
- Add in extra vegetables including artichokes, broccoli and celery to bulk up the meal
- Try making your own pesto
Notes
Nutrition Information (per serve):
- Energy (2188kJ)
- Protein (54.4g)
- Total fat (17.1g)
- Saturated fat (3.8g)
- Carbohydrate (33.4g); Starch (28.9g), Sugars (4.6g), Added sugars (0g), Free sugars (0g)
- Dietary fibre (7.1g)
- Sodium (660mg)
- Calcium (175mg)
- Iron (3.7mg)
