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Preheat oven to 190°C/ 365°F.
Add chicken breasts to a large baking dish or tray, then coat all over in cajun seasoning and olive oil. Bake for 25 mins, basting once throughout cook time.
Heat butter in a large, deep pan on medium heat, then add onion and garlic. Fry for 5 mins, until soft, then add chicken stock and milk. Bring pan to a low simmer and cook down for 10-15 mins, stirring regularly - don’t allow sauce to boil aggressively, if it does then reduce heat.
Add cornflour to sauce and simmer for 2-3 mins, until sauce thickens, then add cajun seasoning, black pepper and light cream cheese. Once combined, add gnocchi and spinach, then simmer for 4 mins until gnocchi is soft and spinach is wilted ( if the sauce reduces too much, just add a splash of milk to loosen). Take pan off heat, allow to cool for 2 mins, then stir in parmesan.
Slice up cajun chicken breasts and serve on top of Gnocchi Alfredo. Top with a spoonful of the Alfredo sauce and black pepper.
Nutritional Info
Per serving:
Cals – 606
Carbs – 61g
Protein – 44g
Fat – 20g
Ingredients
For the Cajun Chicken:
For the Gnocchi Alfredo:
- 30g of unsalted butter.
- 1 onion - finely chopped.
- 3 cloves of garlic - crushed.
- 400ml of semi skimmed milk.
- 1/2 a chicken stock cube mixed with 250ml of boiling water.
- Tbsp of cornflour, mixed with 2 tbsp of cold water.
- Tbsp of cajun seasoning.
- Black pepper, to taste.
- Tbsp of light cream cheese.
- 400g of gnocchi.
- 2 handfuls of spinach.
- 40g of parmesan - grated.
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