Creamy Chicken Pesto Gnocchi

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Servings: 4 Prep: 10 min Cook: 20 min AIP Dairy Free Gluten Free Mediterranean OUR FAVORITES Added about 2 months ago Updated about 2 months ago

Ingredients

1 tablespoon olive oil

2 chicken breasts, diced

1 tablespoon butter

3 cloves garlic, minced

¼ cup pesto

1 cup heavy cream

¼ cup chicken broth

1.1 pound uncooked potato gnocchi

½ cup grated parmesan cheese

¼ cup basil leaves

salt & pepper

Add the oil to a high-sided skillet or Dutch oven. Add the chunks of chicken and cook for 2 minutes over high heat so the chicken browns.

Turn the heat to low and add the butter and garlic. Stir for 30 seconds, and then add in the pesto.

Pour in the cream and broth, stir well to combine, and bring to a simmer.

Add the gnocchi, cover the pan, and cook for 5 minutes over medium-low heat.

Uncover the pan, stir well, and cook for 2 minutes more.

Add the grated parmesan cheese, then remove from the heat and stir in the basil leave.

Taste your sauce and season to taste. Serve immediately.

Per serving

618

Cal

49g

Carbs

35g

Fat

31g

Protein

Carbs 31%

Fat 50%

Protein 20%