Ingredients
Scale
- 2 large chicken breasts (350g/12.3oz), chopped into small, bitesize pieces
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 60 g (2 packed cups) baby spinach
- 120 ml (1/2 cup) hot chicken stock
- 500 g (17.6oz) pack fresh gnocchi (if using frozen, defrost before using)
- 8 tablespoons (140g/5oz) roasted red pepper pesto
- 1 red bell pepper, deseeded and sliced
- 60 ml (1/4 cup) double (heavy) cream
- 1 tablespoon tomato puree paste
- 150 g (5.3 oz) mozzarella ball, torn into small pieces
- Handful fresh basil leaves, roughly torn
- Freshly ground black pepper
- Chunks of crusty bread for dunking
Instructions
- Preheat the oven to 200C/400F (fan).
- Place the chicken breast pieces in a medium baking dish. Drizzle on the oil and sprinkle on the salt, pepper and oregano. Toss together to coat the chicken evenly.
- Place in the oven to bake for 10 minutes.
- After 10 minutes remove the dish from the oven. Add in the spinach, then pour over the hot chicken stock. Add the gnocchi, red pepper pesto, bell pepper, cream and tomato puree. Stir everything together to combine.
- Dot the torn mozzarella amongst the chicken and gnocchi pieces.
- Place back in the oven for a further 15 minutes until the chicken is cooked through and the sauce is bubbling.
- Serve topped with basil leaves and a sprinkling of black pepper, alongside some crusty bread.
Notes
- You do not need to boil the gnocchi first.
- You can use chicken breasts instead of thighs.
- You can assemble this ahead of time. Keep covered in the refrigerator for up to one day before baking.
- You can freeze leftovers. Cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: Approx 650
- Sugar: 5g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 105mg