Chicken Broccoli and Gnocchi with Parsley Pesto
- Number of Servings: 5
Ingredients
2 garlic cloves, peeled1 cup fresh flat-leaf parsley leaves1/4 cup (1 oz) grated fresh Parmesan cheese2 tbsp. chopped walnuts, toasted1/4 tsp. salt1/4 tsp freshly ground black pepper3 tbsp EVOO1 tbsp water2 qts. water2 cups small broccoli florets1 (1 lb) package vacuum-packed gnocchi2 cups chopped cooked chicken breast2 tbsp chopped walnuts, toasted (optional)2 tbsp Parmesan cheese (optional)
Drop garlic through food chute with food processor on; process until minced. Gradually add olive oil and 1 tbsp water, processing just until blended.
Bring 2 quarts water to a boil in a 4 qt. saucepan. Add broccoli and cook 2 minutes. Remove 2 cups gnocchi from package; reserve remaining gnocchi for another use. Add gnocchi to pan, and cook 3 minutes or just until broccoli is tender; drain and place in a large bowl. Add chicken and parsley mixutre; toss gently to coat. Sprinkle with 2 tbsp walnuts and 2 tbsp Parmesan cheese, if desired.
Makes 5 (1 cup) servings.
Number of Servings: 5
Recipe submitted by SparkPeople user LSODOLAK.
Bring 2 quarts water to a boil in a 4 qt. saucepan. Add broccoli and cook 2 minutes. Remove 2 cups gnocchi from package; reserve remaining gnocchi for another use. Add gnocchi to pan, and cook 3 minutes or just until broccoli is tender; drain and place in a large bowl. Add chicken and parsley mixutre; toss gently to coat. Sprinkle with 2 tbsp walnuts and 2 tbsp Parmesan cheese, if desired.
Makes 5 (1 cup) servings.
Number of Servings: 5
Recipe submitted by SparkPeople user LSODOLAK.
Nutritional Info Amount Per Serving
- Calories: 356.6
- Total Fat: 15.8 g
- Cholesterol: 58.1 mg
- Sodium: 638.8 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.5 g
- Protein: 28.1 g
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