No Chop Chicken Cacciatore Gnocchi
with Mushrooms & Olives
- Gluten
- Soy
- Wheat
- May contain traces of allergens
- Soy
Get ready for the ultimate mid-week shortcut with a rich, Italian classic that requires absolutely zero prep work. Pillowy potato gnocchi and tender chicken soak up a deeply savoury tomato sauce loaded with earthy mushrooms and salty olives. It’s a comforting, satisfying bowl of goodness that lets you skip the chopping board entirely and get straight to the eating.
Ingredients
1
Chicken Breast Strips
1 packet
Sliced Mushrooms
1 sachet
Herb & Mushroom Seasoning
(Contains: Gluten, Soy, Wheat)
1 packet
Kalamata Olives
1 packet
Passata
1 packet
Gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
Baby Spinach Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
Cooking Steps
• Boil the kettle.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When the oil is hot, cook chicken breast strips and sliced mushrooms in batches, until browned and cooked through, 5-6 minutes.
TIP: The chicken is cooked through when it is no longer pink inside
• Add herb & mushroom seasoning and kalamata olives and cook until fragrant, 1 minute.
• Add passata and simmer until slightly thickened, 1-2 minutes.
• Meanwhile, half-fill a large saucepan with boiling water and add a generous pinch of salt.
• Cook gnocchi over high heat, until floating on the surface, 2-3 minutes.
• Reserve some pasta water (see ingredients). Drain gnocchi.
• To the pan with cacciatore, stir through cooked gnocchi, baby spinach leaves and the reserved pasta water until wilted and combined. Season to taste with salt and pepper.
• Divide chicken cacciatore gnocchi between bowls to serve. Enjoy!
