Name: Pesto gnocchi with cherry tomatoes
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 oz boneless skinless chicken breast, cut into 1-inch pieces; 3 oz potato gnocchi; 2/3 cup cherry tomatoes, halved; 1 tbsp basil pesto; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 2 cloves garlic, minced

Nutrition

Per serving

449 calories

Protein: 47g; 42% of calories
Carbs: 40g; 35% of calories
Fat: 12g; 23% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Coat a 12-inch nonstick skillet with cooking spray and set over medium-high heat. Season the chicken with the salt and black pepper. Add the chicken to the skillet and cook for 4 minutes, flipping once halfway, until browned and opaque in the center. Transfer the chicken to a plate. Done when opaque in the center, 165°F.
Coat the same skillet with another layer of cooking spray. Add the gnocchi in a single layer and cook for 3 minutes without moving them to develop a golden crust. Stir and cook for 2 minutes more.
Add the cherry tomatoes and garlic to the skillet with the gnocchi. Sauté for 3 minutes until the tomatoes soften and begin to burst.
Return the chicken to the skillet. Remove from the heat and stir in the pesto, tossing until everything is evenly coated and warmed through. Plate the mixture immediately.

Nutrition

Ingredients

Instructions

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