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Chicken breast and Gnocchi in pesto sauce

with Italian style grated cheese
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Get 50% Off Your First Box | Plus 20% off your next 4 boxes
Calories
: 
747 kcal
Protein
: 
49.8g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Cashew nuts
  • Nuts
  • Milk
  • Barley
  • Cereals containing gluten
  • Wheat
  • Peanut
  • May contain traces of allergens
  • Mustard
  • Soya
Serving amount

320 grams

Irish Chicken Breast

1 sachet(s)

Tomato Pesto

(Contains: Cashew nuts, Nuts May be present: Peanut)

65 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Chicken Stock

(Contains: Barley, Cereals containing gluten, Wheat)

20 grams

Grated Italian Style Hard Cheese

(Contains: Milk)

400 grams

Gnocchi

(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)

2 unit(s)

Tomato

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

Energy (kJ)3127 kJ
Energy (kcal)747 kcal
Fat28.1 g
of which saturates9.6 g
Carbohydrate74.2 g
of which sugars5.1 g
Dietary Fiber5.4 g
Protein49.8 g
Salt6.5 g
Potassium192.6 mg
Calcium8 mg
Iron0.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in your delivered box.

Cooking steps

1

Place your hand flat on top of the chicken breast and slice through horizontally to make two thin steaks. Halve the tomatoes and Cut the tomato into 2cm chunks.

In a small bowl mix the pesto, creme fraiche, stock and 100ml of water (per2p) and set aside.

2

Place a large pan over medium-high heat with a drizzle of oil.
When hot, add the chicken steaks and season with salt and pepper. Cook through, 3-6 mins each side. Set aside and return pan to medium high-heat.

IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

3

When the pan is hot fry the gnocchi for 2 minutes. Add the tomatoes and sauté for 1 minute. Deglaze the pan with the prepared sauce. Return the chicken to the pan, reduce the heat, and simmer gently for about 2 minutes, until the gnocchi are hot. Add the baby spinach and let it wilt for about 1 minute. Season with salt and pepper to taste.

4

Serve the gnocchi and chicken breast on plates. Top with hard cheese and crispy onions. Enjoy!

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