Tag: Pesto

Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

Posted on by Amy MS, RD, LDN

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Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

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Easy Sheet Pan Gnocchi with Chicken Sausage and Veggies

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5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 6 Servings
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Description

Simple, quick and packed with flavor, this easy sheet pan gnocchi with chicken sausage and veggies is a one-pan dinner perfect for weeknights! Made with gnocchi, packed with veggies and fiber it all comes together in under 40 minutes—no boiling required! A drizzle of spinach pesto adds a fresh, herby finish.

Ingredients

Scale
  • 3 tbsp Olive Oil
  • 12 oz Italian Chicken Sausages, sliced into rounds
  • 1 (16oz) Package Shelf-Stable Potato Gnocchi
  • 1 Large Head Broccoli, cut into florets (about 3 cups)
  • 2, Bell Peppers (1 Yellow, 1 Red) seeded and chopped into 1-inch pieces
  • 1 (15 oz Can) Chickpeas, drained and rinsed for drizzling
  • 1/4–1/3 cup Spinach Pesto for drizzling

Instructions

  1. Preheat your oven to 400°F and line a large sheet pan with parchment paper or foil.
  2. On the sheet pan, toss together the olive oil, sliced chicken sausage, gnocchi, broccoli, and chickpeas until everything is well coated.
  3. Spread the mixture into an even layer and bake for 25 minutes, or until the gnocchi is tender and the broccoli is mostly cooked through.
  4. Increase the oven temperature to 425°F. Add the bell peppers to the sheet pan and give everything a quick toss. Return to the oven and roast for another 5–7 minutes, until the peppers are just softened and the broccoli is starting to char on the edges.
  5. Remove from the oven and drizzle with spinach pesto just before serving.

Equipment

  • Prep Time: 10
  • Cook Time: 35
  • Category: Dinner, Sheet Pan
  • Method: Oven
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 386
  • Sugar: 5g
  • Sodium: 750mg
  • Fat: 11g
  • Carbohydrates: 51g
  • Fiber: 8g
  • Protein: 20g
  • Cholesterol: 50mg

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Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

Posted on by Amy MS, RD, LDN

When you use these links, we may earn a small commission at no extra cost to you—thanks for helping us keep things going!

Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

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Mediterranean Pesto Pasta with Chicken, Veggies & Chickpeas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Amy MS, RD, LDN
  • Total Time: 25 minutes
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Description

Mediterranean Pesto Pasta is fresh, vibrant and satisfying! This dish is infinitely adaptable with your favorite veggies or in-season produce.

Ingredients

Units Scale
  • 1 lb Whole Wheat Penne Pasta
  • 1 lb Chicken Breast, cut into 1 1/2 inch dice
  • 2 Medium Zucchini
  • 2 Bell Peppers (Orange, Red or Yellow)
  • 1 pint Cherry Tomatoes
  • 2 Tbsp Olive Oil
  • 1 15 oz Can Chickpeas, drained and rinsed
  • 4 Tbsp Spinach Pesto

Instructions

  1. Make your pesto and then set aside to cook the rest of the dish.
  2. Cook your pasta according to the box directions.
  3. While the pasta cooks, cook your chicken and veggies
  4. Heat a large skillet (cast iron pan if you have it!) over medium high heat, add 1 tbsp of olive oil
  5. When your pan is hot, add the chicken. Cook for 8-10 minutes until nicely browned and cooked through. Place cooked chicken on a plate and set aside.
  6. While the chicken cooks, prep your veggies. Rinse your veggies and get ready to chop!
  7. Dice the vegetables into 1 1/2 inch pieces
    1. Zucchini: Slice in half length-wise, then dice into half moon shape
    2. Bell Pepper: Cut around the pepper and remove the core, then slice into strips, then dice
    3. Cherry Tomatoes: Slice in half lengthwise
  8. Add another tablespoon of olive oil to the skillet and adjust skillet heat to medium. Add the chickpeas to the skillet.
  9. Next add the zucchini and bell pepper to your pan. Cook for 5-7 minutes, stirring occasionally and turning over the veggies to cook evenly on each side.
  10. Now its time to put the dish together!
  11. In a large bowl, add the 3-4 tablespoons of pesto to the bottom. Next, add the pasta, chicken and veggies, including the cherry tomatoes you chopped earlier. Top with another tablespoon of pesto. Using a large spoon, mix the dish together, taking care to not mash your veg!
  12. Taste the pasta and add additional pesto per your preference.
  13. Serve immediately and enjoy a taste of a Mediterranean Summer!

Equipment

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Dinner, Mediterranean
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 1/6
  • Calories: 460
  • Sugar: 7g
  • Sodium: 625mg
  • Fat: 14g
  • Carbohydrates: 77g
  • Fiber: 39g
  • Protein: 40g
  • Cholesterol: 74mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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Braided Pesto Garlic Knots

Braided Pesto Garlic Knots

Posted on by Amy MS, RD, LDN

Braided Pesto Garlic Knots

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Pesto Garlic Knots

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  • Author: Amy MS, RD, LDN
  • Total Time: 45 minutes
  • Yield: 6
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Description

Braided Pesto Garlic Knots are delicious bites packed with spinach pesto, garlic and cheese. Perfect as an appetizer or side dish!

Ingredients

Units Scale

Instructions

  1. Start by making the Whole Wheat Pizza Dough and Spinach Pesto.
  2. Roll the pizza dough into a square, roughly 12×12 inches.
  3. Using a spatula, spread the pesto onto the dough, leaving about a 1/2 inch border around all sides.
  4. Evenly sprinkle the mozzarella over the pesto.
  5. Next, take the top half of the dough and fold down to meet the bottom. You are basically folding the dough in half here. (Check out the video for a play-by-play!)
  6. Then, using a knife or bench scraper, cut the dough horizontally into 6 sections. You should have 6 rectangles at this point.
  7. Now, take one of your rectangles and vertically cut two slits into the dough, keeping the top portion intact. Continue with remaining rectangles.
  8. Next it’s time to braid! Take one of your rectangles and fold the left dough portion over the middle section then repeat with the left side. Continue braiding until you reach the end of the dough. Then, pinch the bottom of the dough to seal. Now take the end you sealed and roll it up towards the other end. You will now have a braided pesto knot! Continue with the rest of the rectangles.
  9. Place the knots into a 9×9 baking dish and brush with a little olive oil.
  10. Place into the oven and bake for 30-35 minutes until golden brown. Note if the tops get a little too brown, cover with foil for the last 5 minutes. Allow to cool slightly and serve with marinara sauce or extra pesto. Enjoy!
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Appetizer, Dinner
  • Method: Bake
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 216
  • Sodium: 406mg
  • Fat: 7g
  • Carbohydrates: 33g
  • Fiber: 3g
  • Protein: 8g
  • Cholesterol: 6mg

Did you make this recipe?

Tag @thrivenutritionrdn — we can’t wait to see what you’ve made!

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