Creamy Pesto Chicken With Gnocchi Recipe

Summary

Difficulty LevelEasyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 Chicken thigh cutlets8 (1.3 Kilogram)
 Gnocchi500 Gram (Fresh)
 Olive oil1 Tablespoon
 Garlic2 Clove (10 gm), crushed
 Dry white wine125 Milliliter (1/4 Cup)
 Sun dried tomato pesto60 Gram (1/4 Cup)
 Cream300 Milliliter
 Fresh basil leaves8 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.

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