Chicken & Creamy Pesto Gnocchi

• Meanwhile, quarter snacking tomatoes. Finely chop garlic. Roughly chop parsley. • Cut chicken tenderloins into 2cm chunks. • In a medium bowl, combine chicken, savoury seasoning, a drizzle of olive oil and a pinch of salt and pepper.

• In a large frying pan, heat a drizzle of olive oil over high heat. • When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. TIP: Chicken is cooked when it is no longer pink inside.

• Reduce frying pan to medium heat, then add half the garlic and cook until fragrant, 1 minute. • Stir in thickened cream and the reserved pasta water and simmer, until slightly reduced, 2-3 minutes. • Remove pan from heat and stir through cooked gnocchi and basil pesto, until combined. Season with salt and pepper.

• While chicken is cooking, cut bake-at-home ciabatta in half lengthways. Toast or grill ciabatta to your liking. • In a medium microwave-safe bowl, microwave the remaining garlic and a drizzle of olive oil, in 10 second bursts, until fragrant. • To the bowl with garlic oil, add snacking tomatoes, chopped parsley and half the balsamic vinaigrette dressing. Season to taste. Toss to combine.