Chicken Broccoli Pesto Gnocchi

Cuisine: Italian
Effort: Low
Quick: Less than 1 hour

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