Creamy Tuscan Chicken Gnocchi

These look and taste like they should be a bit
naughty… but they are packed with protein and
are great as a side or even a main dish.

The Ingredients

  • 300g Chicken Breast
  • 3 Smoked Bacon Rashers
  • 1 Medium Onion
  • 4 Garlic Cloves, Crushed
  • 60g Sun-dried Tomato pesto
  • 20g Tomato Purée
  • 1 Chicken Stock Pot
  • 160g Frozen Spinach
  • 20g Cornflour
  • 60g Lightest Philadelphia
  • 500g Gnocchi (pre made)
  • 1 tbsp Olive oil
  • 2 teaspoon Mixed Herbs
  • 40g Parmesan

Serves 4

Per Serving
Energy – 480 kcals
Carbs – 49g
Fats – 17g
Protein – 34g


  • Cut the chicken breast into bitesized pieces and place in
    a bowl.
  • Add 10g of the cornflour and mix to coat the chicken
  • Heat the oil in a pan on a medium-high heat and fry the
    chicken until its starting to crisp in the outside then
    remove from the pan (it doesn’t need to be cooked
    completely at this point).
  • Put a large pan of salted water onto boil.
  • Dice the onion, mince the garlic and cut the bacon into
    small pieces.
  • Dissolve the stock pot in 250ml of boiling water and add
    the remaining cornflour and stir.
  • Fry the bacon and onion for 5 minutes until the onion is
    softened and the bacon is starting to crisp then add the
    garlic and cook for a further minute or two.
  • Add the tomato puree, pesto and herbs and mix through
    allowing to cook for 1-2 mins.
  • Add the chicken stock and cooked chicken and stir
    through. (You may want to season with salt and pepper
    to taste at this point).
  • Add the frozen spinach and allow to melt. Mixing
    through. Leave to simmer for 5-10 minutes.
  • Meanwhile put the gnocchi in the water and cook
    according to the packet instructions. Once done, drain
    (reserve a few tbsps of the water).
  • Add the cream cheese and parmesan to the sauce and
  • Add the cooked gnocchi and mix through then serve
    and enjoy!!

You may want to add a little more grated parmesan over
the top when serving!