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Nutrition info

AmountPer serving
  • Calories620
  • Protein38 g
  • Fat30 g
  • Saturated fat7 g
  • Carbohydrates52 g
  • Fibre4 g
  • Sugars6 g
  • Cholesterol105 mg
  • Sodium670 mg
% Daily ValuePer serving
  • Potassium
  • Calcium20
  • Iron35
  • Vitamin A35
  • Vitamin C60
  • Vitamin B6
  • Vitamin B12
  • Folate
  • Magnesium
  • Zinc
Food prep tip

Braised Chicken with Gnocchi and Arugula Pesto

  • Dinner
  • Whole
Prepping20min
Cooking40min
Restingmin
  • Servings6
Nutrition informationThis recipe contains 38 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)
Braised Chicken with Gnocchi
Arugula Pesto

Step by step

1
Combine arugula, parsley, cheese and oil in food processor and puree until smooth. Pulse in garlic and salt. Refrigerate until ready to use.
2
Toss 1 tbsp (15 mL) of the oil, oregano, basil, hot pepper flakes and half of the salt with chicken pieces.
3
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.
4
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.
5
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).
6
Spoon into shallow bowls and dollop with arugula pesto to serve.