Pesto Gnocchi with Chicken

When time is tight, it’s helpful to have some easy but flavorful dishes on hand. I always keep a bag of gnocchi, pesto, sun-dried tomatoes and green beans in the house. Whether you decide to bake your own chicken or buy pre-cooked, this is a delicious but approachable dinner even on the busiest days.

Ingredients

  • 1 Package Pre-Made Gnocchi
  • 1 3.5oz Jar Pre-Made Pesto, or Homemade
  • 2 Chicken Breasts, chopped
  • Green Beans, 1-inch long
  • Sun Dried Tomatoes, julienned
  • Parmesan Cheese, shaved
  • Salt & Pepper, to taste

Cook the green beans with your preferred method. Chop the chicken, green beans, and sun dried tomatoes – set aside.

Cook the gnocchi according to the directions on the package. Add salt to the pot once the water starts to boil. Once the gnocchi is cooked, turn down the heat to simmer and drain almost all of the water, reserving a small amount in the pot. The starchy water will help the pesto sauce stick to the gnocchi. Add the pesto sauce and mix well. Add the chicken, green beans and sun dried tomatoes. Season with salt and pepper, mix well and top with shaved Parmesan Cheese. Serve hot.

*If cooking your own chicken breasts: In advance, preheat the oven to 350 degrees. Place the chicken breasts in a glass pyrex pan, and fill the pan with a combo of a salad dressing, such as Paul Newman Olive Oil & Vinegar, and water. You want the liquid to cover up to half of the chicken. Season with some fresh thyme and salt & pepper. Bake uncovered for about 45 minutes, depending on the size of the chicken. When done, the chicken should no longer be pink and the juices clear when you cut into it. If you prefer your chicken shredded vs chopped, shred it with two forks while the chicken is still hot.

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