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Alex's Tuscan chicken

with lemon mustard cream gnocchi and hazelnuts

Ready in around 25 mins

RECIPE FACT:
Tip: Using a lid to cover the pan while cooking the mushrooms and gnocchi will create a little steam that will help softening them
Nutritional Info:
  • Energy: 3,376kJ (807kcal)
  • Protein: 55g
  • Carbohydate: 57g
  • Sugars: 9g
  • Fat, total:38g
  • Saturated:19g
  • Sodium:1,295mg
  • Contains:Gluten, Hazelnuts, Milk, Sulphites, Wheat
Serving Amount:
Serves 1 person
Cooking Instructions:
  • 1. TO PREPARE THE GNOCCHI:

    Cut the mushrooms into quarters. Place a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot, add the gnocchi, mushrooms and cook for 2-3 mins, turning occasionally to lightly brown. Turn the heat to medium, add the lemon mustard cream, 2 tbsp of water, peas and cook for a further 2-3 mins. Remove from the pan and cover to keep warm.

  • 2. TO COOK THE CHICKEN:

    Heat a non-stick frying pan over a medium-high heat with a drizzle of oil. Once hot add the Tuscan chicken breast and cook for 2-3 mins each side or until cooked through. Remove from the pan, cover and rest for a couple of mins before slicing.

  • TO SERVE:

    Spoon the lemon mustard gnocchi into a bowl then add the sliced Tuscan chicken. Top with rocket, shaved Parmesan and a sprinkle of hazelnuts and seed crunch.

Ingredients In your box:
  • 1 pot of shaved parmesan
  • 1 pack of tuscan chicken breast
  • 1 pack of gnocchi
  • 1 sachet of hazelnuts and seed crunch
  • 1 pot of lemon mustard cream
  • 1 pack of rocket
  • 1 bag of mushrooms
  • 1 pot of peas

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