Rotisserie Chicken Pepper Corn Gnocchi Skillet

Ingredients

• 1 lb shelf-stable gnocchi
• 2 cups shredded rotisserie chicken
• 1 red bell pepper, sliced
• 1 cup corn kernels
• 2 cups baby spinach
• 1/3 cup basil pesto
• 1 tbsp olive oil
• 2 tbsp water
• 1/4 cup grated parmesan
• Lemon wedges and black pepper, for serving

Method

1. Warm olive oil in a large skillet over medium-high heat.
2. Add gnocchi and cook until lightly browned, 4 to 5 minutes.
3. Stir in bell pepper and corn; cook until the pepper softens.
4. Fold in shredded chicken, pesto, and water until glossy and hot.
5. Add spinach and cook just until wilted.
6. Finish with parmesan, black pepper, and a squeeze of lemon.