Disclaimer: Any recipes I share with you guys are going to be basic as F.
Not in the Taylor Swift, I-can’t-even basic kind of way. In the super easy, minimal measuring and quick-as-poss kind of way because life’s far too short to be counting grains of rice on a weighing scale. So let’s go!
You’re going to need: (Serves 2)
- 2 chicken breasts
- Salt & pepper (for seasoning)
- Knorr Touch of Taste liquid beef stock
- Frylight Infuse Garlic cooking spray
- Frylight Olive Oil cooking spray
- 1 packet of Difatti Gluten Free Gnocchi
- 2 cups tenderstem broccoli
- 1 cup grated Parmesan (or Grana Padano)
Here’s how to do it:
- Turn the heat up high and cover your frying pan with a generous layer of garlic spray.
- Add a few sprays of the olive oil spray into the mix just to stop the garlic burning.
- While the oil is heating up, put your chicken breasts into a zip lock bag and bludgeon with a rolling pin for a minute until a bit flatter and a load more tender. It’s okay to have flat breasts here, folks.
- Turn the heat down a bit and whack the chicken in the pan and season with a some sea salt and a good helping of cracked black pepper.
- Flip your chicken boobs over and season the other sides thoroughly too then leave to sizzle and seal for a couple of minutes.
- Get a pan of water on the boil. We all know that part can take it’s own sweet time. Add a teeny tiny splash of extra virgin olive oil if you’ve got some to hand to stop the gnocchi sticking together later on.
- Drizzle about a tablespoon of beef stock over the chicken then flip ’em over again and whizz the round the pan to make sure they’re picking up all DAT FLAVOUR.
- Once the chicken is starting to look about done, take it out the pan and slice the breasts into two pieces then pop them back in the pan with a bit more pepper if ya like.
- Once the water has boiled, plop all of the gnocchi into the simmering water and leave to cook until all the little dumplings float to the top. N’aww.
- While phases 8 & 9 are in progress, steam your tenderstem broccoli florets until they’re just a tad al dente.
- Take the cooked chicken out of the pan and leave to rest on a side plate, covered with kitchen foil. Don’t forget to pour the pan juices over for extra moisture. Mmm.
- Drain the gnocchi and broccoli florets.
- Whack them all into the frying pan you just cooked the chicken in on a low-medium heat with a spritz (or four) of garlic cooking spray.
- Add in a dollop of pesto (about a heaped teaspoon) and toss it all about until the gnocchi starts to look a little toasty and golden.
- Quickly sprinkle about 3/4 of the Parmesan into the pan and stir it all about and use the last 1/4 to sprinkle over once you’ve plated it all up together.
Simples! Totally inspired by one of my favourite Spaghetti Pesto dishes at Gusto.
If you fancy giving this easy peasy recipe a go, give me a shout on Twitter!