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Creamy Pesto Chicken With Gnocchi

fast.cook's picture
Ingredients
  Chicken thigh cutlets 8 (1.3 Kilogram)
  Gnocchi 500 Gram (Fresh)
  Olive oil 1 Tablespoon
  Garlic 2 Clove (10 gm), crushed
  Dry white wine 125 Milliliter (1/4 Cup)
  Sun dried tomato pesto 60 Gram (1/4 Cup)
  Cream 300 Milliliter
  Fresh basil leaves 8 Small
Directions

1. Place chicken in oiled shallow baking dish; cook in hot oven 20 minutes or until cooked through.
2. Meanwhile, add gnocchi to large saucepan of boiling water. Boil, uncovered, until tender; drain.
3. Heat oil in large non-stick frying pan; cook garlic until fragrant.
4. Add wine; simmer, uncovered, until most of the liquid evaporates. Add pesto and cream; bring mixture to a boil. Stir in gnocchi.
5. Serve chicken with gnocchi and sauce, sprinkled with basil.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Chicken
Interest: 
Quick

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