Red Pesto Chicken With Gnocchi Food

GNOCCHI, CHICKEN, AND PESTO

Steps:

• Place pot of water to boil for gnocchi. Cut the chicken breasts in strips and season with salt and pepper.
• In a frying pan, add enough oil to saute the chicken breasts. Once water in pot is boiling, add gnocchi and cook until they float to the top. Remove and set aside.
• Once the chicken is cooked, add the gnocchi, parmesan cheese and pesto and mix well. (you do not want to add the gnocchi to soon because then it will just fall apart and be mushy -- not so yummy).
• Serve and enjoy.

CREAMY PESTO CHICKEN AND GNOCCHI

Steps:

• Put a pot on the stove with the chicken broth in it and heat to boiling.
• Meanwhile, in a large saute pan, saute the onion in the oil on medium heat until soft. Add the minced garlic and saute for a minute more until fragrant. Add the mushrooms and saute until lightly brown and most of their liquid is evaporated; push to the side of the pan. Add the chicken and saute, stirring often, until just cooked through. Add the soup, the pesto, and the seasonings to the pan and stir to combine everything thoroughly. Reduce heat and simmer gently until the gnocchi are ready.
• When the broth reaches a boil, carefully add the gnocchi and stir to separate. Add extra water if needed to give the gnocchi plenty of liquid. Cook until the gnocchi are done and float to the surface. Using a spider strainer, transfer the gnocchi to the saute pan. Stir gently to coat the gnocchi. If the sauce is too thick, add a little of the cooking broth and stir to combine. Serve in pasta bowls with grated parmesan and bread.

RED PESTO CHICKEN WITH GNOCCHI

Steps:

• Heat olive oil in a pan.
• Cook chicken over medium heat until browned.
• Place Gnocchi in a pot of water and boil.
• Meanwhile, remove chicken from pan and cover.
• Add garlic to pan.
• Add wine and simmer uncovered until almost evaporated.
• Add pesto and cream and bring to the boil.
• Serve chicken on top of cooked, drained gnocchi and cover with sauce.

KALE PESTO & CHICKEN GNOCCHI

Steps:

• Bring a medium saucepan of water to the boil and set aside a bowl of ice-cold water. Put the kale and spinach in the boiling water and cook for 2-3 mins until softened. Remove with a slotted spoon and lower into the cold water. Drain, then squeeze out the excess water.
• Tip the greens into a food processor with the garlic, lemon juice and zest, basil, pine nuts, parmesan and olive oil, then blitz until smooth. Season lightly.
• Tip the pesto into a saucepan with the chicken, peas, crème fraîche and stock, and bring to the boil. Tip in the gnocchi and cook for 3-4 mins until cooked through. Scatter over the extra basil leaves and grate over some parmesan to serve.

CREAMY RED PESTO CHICKEN WITH PASTA

Steps:

• Bring water to the boil in a saucepan and start to cook the pasta (if using fresh pasta, start cooking it later).
• Heat the oil in a skillet over a medium heat. Add the diced chicken and cook for 4 minutes.
• Add the diced red onion and cook for a further 5 minutes.
• Add the sundried tomato pesto and creme fraiche to the chicken and onion in the skillet. Stir and heat through thoroughly, making sure the chicken is fully cooked.
• Stir in the grated parmesan cheese and season to taste with salt and pepper.
• Add the sauce to the pasta, stir through and serve, or alternatively serve the pasta topped with the sauce.