One-pan creamy pesto chicken & gnocchi

After a long day, there's nothing better than snuggling up with a big bowl of creamy chicken pasta – especially if only takes 30 minutes to make!

Ingredients

1. 500g pkt fresh potato gnocchi
2. 11/2 tbsp olive oil
3. 500g chicken tenderloins
4. 3 green shallots, thinly sliced
5. 300ml ctn thickened cream
6. 60g baby spinach
7. 150g (1 cup) frozen peas
8. 100g (1/3 cup) basil pesto
9. 1 tbsp toasted pine nuts, to serve
10. Fresh basil leaves, to serve (optional)

Directions

          Step 1

           Cook the gnocchi in a large saucepan of salted boiling water following packet directions until tender. Drain. Refresh under cold running water.

• Step 2

  Wipe the pan dry. Heat the oil in the pan over medium-high heat. Season the chicken. Cook for 2 minutes or until golden. Turn the chicken and add the shallots to pan. Cook for a further 2 minutes or until the chicken is almost cooked through. Transfer the chicken to a plate and set aside.

• Step 3

  Add the cream to the pan. Bring to the boil. Reduce heat to medium. Simmer for 2 minutes. Add the peas and spinach. Cook for 2 minutes or until just tender. Add the gnocchi and pesto. Season. Cook, stirring occasionally, for 2 minutes. Return the chicken and any juices to pan. Simmer for 1 minute or until the chicken is cooked through. Sprinkle with pine nuts and basil leaves to serve, if using.