The quantities provided above are averages only.
400 grams
Gnocchi
(Contains: Cereals containing gluten, Wheat May be present: Mustard, Soya)
1 unit(s)
Courgette
1 unit(s)
Onion
2 unit(s)
Garlic
125 grams
Mozzarella
(Contains: Milk)
1 pack(s)
Passata
½ sachet(s)
Italian Herbs
1 sachet(s)
Balsamic Glaze
(Contains: Sulphites)
260 grams
Diced Irish Chicken Breast
1 sachet(s)
Dried Chilli Flakes
to taste
Salt
to taste
Pepper
to taste
Water
to taste
Sugar
to taste
Oil
Halve, peel and chop the onion into small pieces.
Peel and grate the garlic (or use a garlic press).
Place a pot over medium-high heat with a drizzle of oil.
Add the onion, half the garlic, half the Italian herbs (per 2P) and chicken to the pot and fry for 4-5 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Add the passata and a pinch of sugar. Cover and simmer for 5-6 mins, until the chicken is cooked. Add a splash of water, if required to loosen the saice. Season to taste with salt, pepper and sugar.
IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the courgette, then quarter lengthways. Cut each quarter into thirds to make 3 batons.
Place a pan over medium-high heat with a drizzle of oil.
Once hot, add the gnocchi, courgette, remaining garlic and dried chilli flakes (add less if you dont like the heat) and cook, shifting regularly, until golden all over, 8-12 mins.
Divide the courgette and gnocchi between plates. Spoon over the chicken and sauce. Tear the mozzarella on the top and crack some black pepper over it. Drizzle over the balsamic glaze.