Creamy Pesto Chicken with Gnocchi
Serves 4
900g chicken thigh fillets
1 Tablespoon olive oil
2 cloves garlic, crushed
2 shallots (50g), chopped finely
100g fresh shiitake mushrooms, sliced thickly
1/2 cup (125ml) dry white whine
1/4 cup (70g) sun-dried tomato pesto
300ml light cream
1/3 cup coarsely chopped fresh basil
625g fresh gnocchi
1. Cut each chicken fillet into thirds. Heat oil in large frying pan; cook chicken, in batches, until cooked through. Cover to keep warm.
2. Add garlic, shallot and mushroom to same pan; cook, stirring, 2 minutes. Stir in wine; simmer, uncovered, until liquid is almost evaporated. Stir in pesto and cream; bring mixture to a boil. Remove from heat; stir in basil.
3. Meanwhile, cook gnocchi, uncovered, in large saucepan of boiling water until gnocchi are just tender and float to the surface; drain.
4. Divide chicken and gnocchi among serving plates; drizzle with creamy pesto.