An easy, minimal fuss, minimal clean-up dish that the whole family will love! The perfect weeknight dinner after a busy day. You can make it a 15 min-din by using pre-cooked chicken pieces, too.
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Serves
3
Chicken Breast
Dried Mixed Herbs
Cherry Tomatoes
Red Onion
Gnocchi
Olive Oil
Grated Cheddar & Mozzarella Mix
Pine Nuts
Salt
Black Pepper
FOR THE SAUCE:
Skimmed Milk
Light Soft Cheese
Reduced-Fat Red Pesto
Parmesan
Serves
3
Chicken Breast
Dried Mixed Herbs
Cherry Tomatoes
Red Onion
Gnocchi
Olive Oil
Grated Cheddar & Mozzarella Mix
Pine Nuts
Salt
Black Pepper
FOR THE SAUCE:
Skimmed Milk
Light Soft Cheese
Reduced-Fat Red Pesto
Parmesan
Unlock Mob Premium
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Dice the chicken breast, then season it with salt, pepper and the mixed herbs. Wrap it in foil and air fry at 180°C for 15 mins, then set aside.
Step 2.
Meanwhile, halve the cherry tomatoes and dice the red onion. Combine all the sauce ingredients in a bowl and set aside.
Step 3.
Tip the cooked chicken into the sauce bowl and set aside. Put the gnocchi into the air fryer, spray with the olive oil, then cook for around 12 mins at 190°C until crispy.
Step 4.
Once the gnocchi is crispy, add the onion, tomatoes, chicken and sauce to the air fryer with the gnocchi. Roughly mix together, then top with the cheese and pine nuts and return to the air fryer for another 5 mins until bubbly.
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