Creamy Tomato Chicken Gnocchi

Creamy Tomato Chicken Gnocchi
(Serves 4)

INGREDIENTS
500g Chicken Thigh fillets, cut into pieces
300g Bacon, diced
1 Brown onion, roughly chopped
2 Cloves garlic, finely chopped
250ml cream
250g jar of Leggo's Sundried Tomato Pesto*
1 packet Gnocchi

METHOD
1. Fry onion and garlic, remove to a plate or bowl
2. Fry bacon till golden in colour, remove to a plate or bowl
3. Fry chicken in batches
4. Place onion, garlic, bacon and chicken back in frying pan. Add tomato pest, stir through. Add cream
5. Place lid on pan and allow to simmer for 5 to 10 minutes, sauce should thicken slightly
6. Meanwhile, prepare gnocchi according to packet instructions. Add gnocchi to chicken and pesto mix, simmer for a further 5 minutes.

Serve with a side of garlic bread.


Notes
* I use a tomato pesto because my husband prefers it. This recipe works well with a traditional basil pesto.
I use chicken thighs rather than chicken breast as I often find chicken breast dries out too quickly. I also fry the chicken in batches as it helps to prevent the chicken from sweating and stewing in the pan.