Name: Gnocchi with basil pesto
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 4 oz gnocchi; 6 oz boneless skinless chicken breast, patted dry; 1 tsp olive oil; 1 tbsp pesto; 1/2 tsp salt; 1/2 tsp black pepper; 7 3/4 cups water

Nutrition

Per serving

458 calories

Protein: 45g; 39% of calories
Carbs: 40g; 35% of calories
Fat: 14g; 27% of calories

Ingredients

7 items

Instructions

Prep 15 min · Cook 10 min

Fill a large pot with water and a pinch of the salt. Bring to a boil over high heat, which takes about 10 minutes.
While the water comes to a boil, season the chicken breast with salt and black pepper. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 6 minutes, flip, and cook for 6 minutes more. Done when opaque in the center, 165°F.
Add the gnocchi to the boiling water and cook for 3 minutes until they float to the surface. Drain the gnocchi in a colander, reserving a small splash of the cooking water.
Slice the chicken into strips. In the same pot used for the gnocchi, combine the pesto and the reserved splash of water. Toss the gnocchi in the sauce to coat and top with the sliced chicken.

Nutrition

Ingredients

Instructions

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