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Chicken, Broccoli, and Gnocchi with Parsley Pesto

Oxmoor House
Prep time 14 mins
Cook time 20 mins
Yield 5 servings (serving size: 1 cup)
Walnuts and parsley replace pine nuts and fresh basil in this pesto sauce.

Ingredients

  • 2 garlic cloves, peeled
  • 1 cup fresh flat-leaf parsley leaves
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons chopped walnuts, toasted
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 2 quarts water
  • 2 cups small broccoli florets
  • 1 (1-pound) package vacuum packed gnocchi (such as Vigo)
  • 2 cups chopped cooked chicken breast
  • 2 tablespoons chopped walnuts, toasted (optional)
  • 2 tablespoons Parmesan cheese (optional)

Nutrition Information

  • calories 366
  • fat 14.5 g
  • satfat 3.1 g
  • protein 25.5 g
  • carbohydrate 33.7 g
  • cholesterol 56 mg
  • iron 2.7 mg
  • sodium 557 mg
  • caloriesfromfat 36 %
  • fiber 2.9 g
  • calcium 95 mg

How to Make It

  1. Drop garlic through food chute with food processor on; process until minced. Add parsley and next 4 ingredients; process until finely minced. Gradually add olive oil and 1 tablespoon water, processing just until blended.

  2. . Bring 2 quarts water to a boil in a 4-quart 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 mixture; toss gently to coat. Sprinkle with 2 tablespoons walnuts and 2 tablespoons Parmesan cheese, if desired.

Oxmoor House Healthy Eating Collection