1 bag Trader Joe’s Cauliflower Gnocchi
1/2 cup to 3/4 cup green peas
1/2 bag Trader Joe’s rainbow carrots
3/4 cup to 1 cup Trader Joe’s Kale Cashew Basil Pesto
3-4 chicken thighs
Freshly grated Parmesan Cheese, for topping
Salt and Pepper, to taste
extra virgin olive oil
Season both sides of chicken thighs with salt and pepper. Add a few teaspoons of olive oil to a nonstick pan and heat on medium high heat. Saute the chicken for 6-7 minutes a side until cooked through. Set aside and when cool enough, shred chicken with two forks.
Meanwhile, bring a pot of salted water to a boil. Cut carrots in oblique chunks (or however you want). Once water is boiling, add carrots and blanch for 3-4 minutes. Once carrots are tender, shock them in an ice bath. (This helps brighten and set the color, and they become super tender!)
In the same pan as you cooked your chicken, add a few teaspoons of EVOO. Add frozen cauliflower gnocchi and saute for about 5 minutes until almost defrosted. Add a few tablespoons of water to the pan and cover with a lid. Steam until all the water is evaporated, about 5 minutes. Remove the lid and add a few more teaspoons of olive oil and saute gnocchi until they are browned.
Once gnocchi is cooked through, add peas, carrots and shredded chicken. Stir together for a few minutes until all ingredients are heated through. Mix in your kale pesto, you can add more or less as needed. Season with salt and pepper and divide into two bowls. Top with freshly grated parmesan cheese. Yum!