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Heat a few sprays of olive oil cooking spray in non-stock pan and add chicken, oregano and seasoning to taste. Cook for 5 mins, stirring regularly, until cooked through, then remove from pan.
Add 1/2 tbsp of of olive oil to pan and add onion, sweet red pepper, garlic and chilli. Cook for 5 mins until soft.
Add chicken back to pan, along with red pesto and stir to combine. Then, add 200g of Passata and stir until combined. Taste now for seasoning and add accordingly.
Add the rest of Passata to the base of a large baking dish, then add chicken pesto mixture as well as gnocchi and basil. Stir until everything is mixed in the baking dish, then fill empty Passata bottle with roughly 100ml of water and add to baking dish. Finally, top with cheddar-mozzarella mix, a crack of black pepper, then bake for 15 mins at 180/ 360.
Nutritional Info
Per serving:
Cals – 546
Carbs – 53g
Fat – 19g
Protein – 37g
Ingredients
Serves 4
- 400g of chicken breast - diced.
- 1 calorie olive oil cooking spray.
- 1/2 tbsp of oregano.
- Tbsp of extra virgin olive oil.
- 1 onion - thinly sliced.
- 1 sweet red pepper - finely chopped.
- 3 cloves of garlic - finely chopped.
- 1 red chilli - deseeded, finely chopped.
- 100g of red pesto.
- 500g of Passata.
- 500g of gnocchi.
- A bunch of fresh basil - chopped.
- 100g of cheddar-mozzarella mix.
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