Chicken Pesto Gnocchi with Fresh Mozzarella Pearls

1. 1

   Heat olive oil in a saucepan. Season the chicken pieces with salt and pepper; cook and stir them in the hot oil until they are no longer pink in the middle. Remove the chicken to a bowl with a slotted spoon, keeping the drippings in the pan.

2. 2

   Pour the chicken broth into the saucepan. Bring the broth to a boil, scraping the browned bits from the bottom of the pan with a wooden spoon; continue to cook until the broth reduces by about half. Return the cooked chicken to the saucepan, stir the pesto into the chicken mixture, then remove from the heat.

3. 3

   Bring a large pot of lightly salted water to a rolling boil. Cook the gnocchi at a boil until they float to the top. Use a slotted spoon to transfer the gnocchi to a large bowl, keeping the water in the pot.

4. 4

   Set the saucepan with the chicken and pesto over the boiling water; cook and stir over the boiling water until fully warmed. Pour the chicken and pesto mixture over the gnocchi; add the mozzarella and stir until evenly combined.

• Calories 451.91 kcal ▲ High 23%
• Protein 24.96 g ↗ Good Source 50%
• Carbohydrate 35.24 g 13%
• Total Fat 23.27 g ▲ High 30%
• Saturated Fat 4.93 g ▲ High 25%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 55.89 mg — Moderate 19%
• Sodium 794.3 mg ▲ High 35%
• Dietary Fiber 2.17 g ⌄ Low Source 8%
• Total Sugars 0.98 g --
• Added Sugars 0.0 g ⌄ Low Source 0%
• Calcium 206.14 mg — Moderate 16%
• Iron 1.57 mg ⌄ Low Source 9%
• Potassium 100.96 mg ⌄ Low Source 2%
• Vitamin A 96.89 mcg — Moderate 11%
• Vitamin C 5.71 mg ⌄ Low Source 6%
• Vitamin D 0.0 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten