Creamy Chicken Gnocchi

Name: Creamy Chicken Gnocchi with Tarragon and Tenderstem
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 260 Diced Chicken Breast; ½ Tarragon; 150 Tenderstem Broccoli; ½ Chicken Stock Powder; 1 Echalion Shallot; 250 Gnocchi; 112.5 Creme Fraiche; 75 Water for the Sauce

with Tarragon and Tenderstem

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Our chefs have been creating recipes for a while now and one thing they’ve learnt along the way is that creamy chicken and tarragon are a classic flavour combination our customers absolutely love. In this 15-minute recipe, we’ve combined creamy tarragon chicken with gnocchi and tenderstem broccoli for a warm and comforting recipe that really hits the spot.

Allergens:

Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

260

Diced Chicken Breast

Tarragon

150

Tenderstem Broccoli

Chicken Stock Powder

Echalion Shallot

250

Gnocchi

(Contains: Cereals containing gluten May contain traces of: Egg, Milk)

112.5

Creme Fraiche

(Contains: Milk)

Not included in your delivery

Water for the Sauce

Nutritional information

Energy (kcal)535 kcal

Energy (kJ)2238 kJ

Fat21 g

of which saturates10 g

Carbohydrate51 g

of which sugars4 g

Protein43 g

Salt1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board

•Medium Saucepan

•Grill Pan

Instructions

PDF

a) Cut the tenderstem® in half lengthways. b) Halve, peel and thinly slice the shallot. c) Pick the tarragon leaves from their stalks and roughly chop (discard the stalks)

a) Fill a large saucepan with the boiling water from your kettle and pop onto high heat to bring it back to the boil. b) Add the tenderstem®, gnocchi (see ingredient list) and a pinch of salt to the pan. c) Boil for 3-4 mins, then drain into a colander.

a) While the gnocchi cooks, heat a splash of oil in a frying pan over medium-high heat. b) When the pan is hot, add the diced chicken, season with salt and pepper. c) Stir-fry until brown all over, 5-6 mins.

a) Add the shallot to the pan with the chicken. Stir and cook until softened, 3 mins. b) Continue cooking until the chicken done, another 2 mins. c) IMPORTANT: The chicken is cooked when it is no longer pink in the middle.

a) Once the chicken is cooked and the shallot soft, add the water (see ingredients for amount). b) Stir in the stock powder and bring to the boil. c) Pour in the crème fraîche and bring back to the boil. Remove from the heat.

a) Add the drained gnocchi and tenderstem® to the chicken and sauce. b) Sprinkle on the tarragon and mix to coat the gnocchi. c) Season to taste with more salt and pepper. d) Share between your bowls and tuck in! Enjoy!