YOUR SOLIN GENERATED RECIPE
Pan-Seared Chicken and Gnocchi with Zesty Arugula Pesto
Pan-seared chicken breast and pillowy potato gnocchi tossed in a vibrant, peppery arugula pesto for a bright and satisfying meal.
INGREDIENTS
4.5 oz Chicken breast
0.5 cup Potato gnocchi
1 cup Baby arugula
1 tbsp Walnuts
1 tbsp Parmesan cheese
1 tsp Extra virgin olive oil
1 clove Garlic
1 tsp Lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Season the chicken breast with sea salt and black pepper on both sides.
Heat a non-stick skillet over medium heat and sear the chicken for 6-7 minutes per side until fully cooked.
Bring a pot of water to a boil and cook the potato gnocchi until they rise to the surface, then drain immediately.
In a food processor, combine the baby arugula, walnuts, parmesan cheese, garlic, lemon juice, and olive oil, pulsing until a smooth pesto forms.
Slice the cooked chicken into thin strips and toss with the warm gnocchi and arugula pesto until every piece is beautifully coated.