Braised Chicken with Gnocchi and Arugula Pesto
Braised Chicken with Gnocchi
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.
Heat remaining oil in large shallow saucepan over medium-high heat and brown chicken pieces all over. Remove to plate and reduce heat to medium-low.
Cook onion, carrot and parsley for 3 minutes or until softened. Add wine and simmer, scraping up bottom of pan for 1 minute. Stir in tomato paste until smooth. Add chicken broth and remaining salt; bring to a simmer.
Return chicken and any accumulated juices to saucepan; cover and simmer for 20 minutes. Stir in gnocchi; cover and cook, stirring occasionally for about 10 minutes or until gnocchi are tender and chicken is no longer pink inside and reaches an internal temperature of 165°F (74°C).
Spoon into shallow bowls and dollop with arugula pesto to serve.
|Saturated Fat||7 g|
|Per serving||% Daily Value|