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 (when no longer 
pink inside), 5-6 minutes. 

• 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, then stir through cooked 
gnocchi and basil pesto until combined. Season 
to taste. 

• 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, 
parsley and half the balsamic vinaigrette dressing. 
Season to taste. Toss to combine.