Healthy Recipe: Chicken & Pumpkin Gnocchi

Fuel your body with delicious and nutritious recipes designed to support your health goals. We love this Chicken & Pumpkin Gnocchi recipe from the Heart Foundation!

PREP: 5 MINS

COOKING: 12 MINS

INGREDIENTS

• 350g chicken breast fillet, trimmed of all fat, thinly sliced
• 500g packet pumpkin gnocchi
• 2 tablespoons basil pesto dip
• 375ml can light and creamy evaporated milk
• 2 cups frozen green peas

METHOD

1. Heat a lightly oiled, large, deep non-stick frying pan over a medium/high heat. Add chicken in two batches. Stir-fry each batch for about 3 minutes or until lightly browned and just cooked through. Remove from pan. Set aside.
2. Add gnocchi to same oiled pan. Cook, stirring for about 2 minutes, or until lightly browned.
3. Stir in pesto dip, evaporated milk and ½ cup water. Bring to the boil. Gently boil, uncovered, for 5 minutes, stirring occasionally.
4. Stir in peas. Gently boil a further 2 minutes.
5. Return chicken to pan, stirring to coat in sauce. Reduce heat. Simmer 1-2 minutes, until chicken is hot, and sauce has thickened.
6. Serve seasoned with freshly ground pepper. Garnish with fresh basil leaves, if desired.

TIPS: Check labels and select gnocchi with lowest sodium per 100g. Swap with potato gnocchi, if preferred. For a change, replace peas with 2 cups of your favourite frozen vegetable mix or 500g chopped broccoli. Great served with a leafy salad!