Easy Chicken, Tomato & Red Pesto Gnocchi

• Roughly chop semi-dried tomatoes. • Roughly tear kale leaves, then discard stems. • Cut the chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil in the frying pan over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl. • Return frying pan to medium-high heat with a drizzle of olive oil over. • Cook soffritto mix, stirring, until softened, 3-4 minutes. • Add garlic paste and garlic & herb seasoning and cook, stirring, until fragrant, 1-2 minutes. • Add passata, the water, the brown sugar and vegetable stock powder. Simmer until thickened slightly, 1-2 minutes. Add semi-dried tomatoes, kale and red pesto and cook, stirring, until kale is wilted, 1-2 minutes. Remove from heat. Stir through chicken the butter and gnocchi. ~~~~~~~~~~ MODULAR STEP ~~~~~~~~~~ Custom Recipe: Before cooking the soffritto, heat a drizzle of olive oil in the frying pan over high heat. Cook chicken, tossing occasionally, until browned and cooked through (when no longer pink inside), 5-6 minutes. Transfer to a bowl, then continue as above. Stir through with the butter, chicken and gnocchi.