Ingredients
1 jar (15 ounces) roasted garlic Alfredo sauce2 cups water2 cups rotisserie chicken, roughly chopped1 teaspoon Italian seasoning1/4 teaspoon salt1/4 teaspoon pepper1 package (16 ounces) potato gnocchi3 cups coarsely chopped fresh spinach4 teaspoons prepared pesto
Preparation
In a large saucepan, combine the first 6 ingredients; bring to a gentle boil, stirring occasionally. Stir in gnocchi and spinach; cook until gnocchi float, 3-8 minutes. Top each serving with pesto.
