Serves: 6, Calories: 482, Time: 1 hr

Ingredients:

• 1 large egg white.  60
• 40g cornflour.  144
• 20ml milk.  10
• 1 tbsp veg oil.  124
• 2 large chicken breasts, cubed.  500
• 1 onion, diced.  75
• 3 tsp garlic purée.  51
• 75g pesto light.  138
• 650ml chicken stock (1 Knorr stock pot).  60
• 80ml Elmlea double.  268
• 750g fresh gnocchi.  1065
• 400g tenderstem broccoli, cut into 1" pieces.  152
• 60g parmesan.  242
• Salt and pepper to taste

Method:

1. In large Pyrex bowl; Beat egg white, milk and cornflour. Coat chicken pieces in cornflour slurry.
2. In sauté pan; Sear chicken in oil for 10 mins until golden. Set aside.
3. Meanwhile, in large saucepan; Steam broccoli stalks and florets in ½ cm water (covered) for 6 mins, drain, set aside.
4. Add onion to sauté pan, soften. 5 mins.
5. Stir in garlic. 2 mins.
6. Stir in the pesto, stock and Elmlea. Return chicken. Simmer.
7. Add gnocchi. Simmer until liquid thickens and is almost absorbed. 2-3 minutes.
8. Melt in parmesan.
9. Return broccoli. Warm through.
10. Season. Serve.

Calories = 2889

• 2889 / 6 = 482