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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red Pesto Chicken Gnocchi

1.0

2.5 lbs Boneless, Skinless Chicken Breasts

1 (6.7 oz) Jar Red Pesto

1 Cup Low-Sodium Chicken Broth

1 Tbsp Minced Garlic

1 tsp Garlic Powder

1 tsp Onion Powder

½ tsp Smoked Paprika

1 tsp Salt

½ tsp Black Pepper

2 (12 oz) Bags Frozen Chopped Spinach

2 (16 oz) Packages Shelf-Stable Potato Gnocchi

2 Cups Part-Skim Mozzarella Cheese, shredded

1 Cup Nonfat Plain Greek Yogurt

Add the chicken, chicken broth, red pesto, garlic, and seasonings to a crockpot.
Cook on HIGH for 3–4 hours or LOW for 6–7 hours.
Shred the chicken, then stir in the spinach and gnocchi.
Cook for 20–30 minutes.
Stir in the Greek yogurt and mozzarella until smooth, adding a splash of milk if needed.
Divide into 8 servings (about 2 cups each).
Refrigerate for up to 5 days or freeze for up to 3 months.
Reheat with a splash of milk or chicken broth if needed.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 45m

Created 8 weeks ago

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