One Pan Creamy Mustard Chicken Breast & Corn Gnocchi

Before you start cooking, take your chicken out of the fridge, open the packet and let it air

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of olive oil over a high heat

Once hot, add your diced chicken and cook for 3-4 min or until lightly browned

Once lightly browned, add your gnocchi to the pan and cook for 6-8 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

Meanwhile, boil half a kettle

Peel and finely dice your brown onion[s]

Drain your sweetcorn

Dissolve your chicken stock mix in 100ml [130ml] [170ml] boiled water

Once your gnocchi is beginning to crisp, add the diced onion and cook for 2-3 min or until softened

Once softened, add the drained sweetcorn to the pan with your Dijon mustard, clotted cream and the chicken stock

Season with a grind of pepper

Cook for 3-4 min or until the sauce has thickened and your chicken is cooked through (no pink meat!) – this is your one pan creamy mustard chicken & corn gnocchi

Chop your parsley finely, including the stalks