Chicken with Roasted Pepper and Almond Pesto
Ingredients
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500g pack of De Cecco Gnocchi di Patate
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2 x 220g packs Roast Chicken 2 Breast Fillets (or 450g cooked chicken or turkey)
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1-2 tsp olive oil
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190g jar Waitrose Roasted Pepper and Almond Pesto
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100g watercress
Method
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Cook a 500g pack De Cecco Gnocchi di Patate according to pack instructions.
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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.
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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.
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Stir in 190g jar Waitrose Roasted Pepper and Almond Pesto until evenly coated, then add 100g watercress, torn into small sprigs, and serve immediately.
Comments
Glossary
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Almond
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Chicken
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Chunks
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Coat
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Drain
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Fillet
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Fry
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Gnocchi
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Heat
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Oil
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Pepper
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Pesto
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Roast
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Skin
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Sprig
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Stir
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Torn
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Turkey
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Watercress
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This recipe was first published in November 2006.
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