zoom
  • Print A4 A5
  • Save to your scrapbook
    • Close

    Save to your scrapbook

    Chicken with Roasted Pepper and Almond Pesto

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note
      Close

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Chicken with Roasted Pepper and Almond Pesto

    • Diabetic

    Serves: 4

    Ingredients

    • 500g pack of De Cecco Gnocchi di Patate
    • 2 x 220g packs Roast Chicken 2 Breast Fillets (or 450g cooked chicken or turkey)
    • 1-2 tsp olive oil
    • 190g jar Waitrose Roasted Pepper and Almond Pesto
    • 100g watercress

    Method

    1. Cook a 500g pack De Cecco Gnocchi di Patate according to pack instructions.
    2. Remove and discard the skin of 2 x 220g packs Roast Chicken 2 Breast Fillets (or 450g cooked chicken or turkey), and cut into bite-size chunks.
    3. Heat 1-2 tsp olive oil in a pan and gently fry the chicken for 4-5 minutes, until thoroughly heated through. Drain the gnocchi thoroughly and return to the pan with the chicken.
    4. Stir in 190g jar Waitrose Roasted Pepper and Almond Pesto until evenly coated, then add 100g watercress, torn into small sprigs, and serve immediately.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary