WEDNESDAY

SPICY CHICKEN GNOCCHI PREP AND COOK TIME 25 MINS SERVES 4

INGREDIENTS

● 1½ tbsp olive oil ● 300g chicken breast fillets, sliced into strips ● 2 garlic cloves, crushed

● 1 red chilli, deseeded and finely chopped

● 2 x 250g pack cherry tomatoes, halved ● 1 chicken stock cube, made up to 175ml stock (optional) ● 500g pack gnocchi

● 125g baby spinach ● 15g fresh basil, leaves picked ● Salt and freshly ground black pepper

METHOD

1 Heat 1 tbsp olive oil in a large frying pan over a medium-high heat. Add the chicken, season and fry for 5-7 minutes until golden and cooked through. Remove from the pan and set aside. Add the garlic and most of the chilli to the pan and fry for 30 seconds, then add half the tomatoes and the chicken stock (or 175ml of water). Cook for 7-10 mins, stirring occasionally until softened. Season.

2 Meanwhile, cook the gnocchi to pack instructions. Drain well. Add the spinach to the frying pan and cook for 1 minute or until slightly wilted. Remove from the heat and stir through the remaining cherry tomatoes, the chicken, gnocchi and most of the basil.

3 Divide between 4 shallow bowls and top with freshly ground black pepper, the remaining chilli and basil leaves.