Gnocchi with Roasted Chicken, Bacon, and Kale
This Gnocchi with Roasted Chicken, Bacon, and Kale is the belly-warming pasta we all crave when the weather gets cool! Heinen’s CARE Certified bacon is the star of this recipe that delivers savory flavor and mouthwatering crunch with every bite.
Christina Musgrave of Tasting with Tina
Christina Musgrave of Tasting with Tina
Recipe - Heinen's of Rocky River
Gnocchi with Roasted Chicken, Bacon, and Kale
Prep Time10 Minutes
Servings3
Cook Time30 Minutes
Ingredients
1 Gerber’s CARE Certified boneless skinless chicken breast
1 tsp. salt
1 tsp. Heinen’s organic garlic granules
½ tsp. black pepper
2 Tbsp. Heinen’s extra virgin olive oil
10 slices Heinen’s CARE Certified bacon, cut in ½ inch pieces
1 bunch fresh lacinato kale, stems removed
1 package Heinen’s shelf stable potato gnocchi
1 Tbsp. sherry vinegar
4 Tbsp. Heinen’s extra virgin olive oil
2 tsp. Heinen's Dijon mustard
¼ cup Heinen’s Parmigiano Reggiano, grated
Directions
- Pat chicken breast dry. Season both sides with the salt, onion granules, and black pepper. Heat a large skillet over medium heat. Add 2 Tbsp. of olive oil. Sear the chicken breast for 4 minutes per side, untouched, until the internal temperature just reaches 165°F. Remove from the pan and set aside.
- In the same pan, cook the bacon over medium heat until crispy, about 10 minutes. Reserving bacon grease in the pan, transfer the bacon to a paper towel-lined plate and let sit until cool.
- Bring a large pot of salted water to a boil. Add the potato gnocchi and boil until the gnocchi float to the surface, about 3–4 minutes.
- While the gnocchi cook, heat the skillet with the bacon drippings over medium heat. Tear the kale into small pieces with your hands and add to the skillet. Stir occasionally.
- Cut the cooked chicken breast into pieces and add to the skillet.
- Drain the gnocchi and add to the skillet, stirring well. Add the sherry vinegar, Dijon mustard, and reserved chopped bacon. Stir well, until combined.
- Top with grated Heinen’s Parmigiano Reggiano. Serve.
10 minutes
Prep Time
30 minutes
Cook Time
3
Servings
Shop Ingredients
Makes 3 servings
Gerber Boneless Skinless Chicken Breast, 1.35 Pound
$9.44 avg/ea$6.99/lb
Chocolate Chip Sea Salt Cookie, 4 Each
$5.79$1.45 each
Bulk Garlic, 0.15 Pound
$0.60 avg/ea$3.99/lb
Beef Kabob with Black Pepper Marinade, 0.8 Pound
$11.59 avg/ea$14.49/lb
Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce
$3.19$0.64/oz
Heinen's Regular Cut Bacon, 16 Ounce
$7.99$0.50/oz
Green Kale, 1 Each
$2.19
Cappello's Gnocchi, 12 Ounce
$11.09$0.92/oz
Roland Foods Capers In Sherry Vinegar, 3.75 Ounce
$4.89$1.30/oz
Genova Albacore Tuna in Olive Oil Low Sodium, 5 Ounce
$3.19$0.64/oz
Cleveland Mustard Co. Brown Mustard, 9.5 Ounce
$3.69$0.39/oz
Heinen's Imported Parmigiano Reggiano, Grated Large, 0.42 Pound
$10.50 avg/ea$24.99/lb
Directions
- Pat chicken breast dry. Season both sides with the salt, onion granules, and black pepper. Heat a large skillet over medium heat. Add 2 Tbsp. of olive oil. Sear the chicken breast for 4 minutes per side, untouched, until the internal temperature just reaches 165°F. Remove from the pan and set aside.
- In the same pan, cook the bacon over medium heat until crispy, about 10 minutes. Reserving bacon grease in the pan, transfer the bacon to a paper towel-lined plate and let sit until cool.
- Bring a large pot of salted water to a boil. Add the potato gnocchi and boil until the gnocchi float to the surface, about 3–4 minutes.
- While the gnocchi cook, heat the skillet with the bacon drippings over medium heat. Tear the kale into small pieces with your hands and add to the skillet. Stir occasionally.
- Cut the cooked chicken breast into pieces and add to the skillet.
- Drain the gnocchi and add to the skillet, stirring well. Add the sherry vinegar, Dijon mustard, and reserved chopped bacon. Stir well, until combined.
- Top with grated Heinen’s Parmigiano Reggiano. Serve.