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Bell pepper chicken with gnocchi and spinach

Category Meat, poultry & game

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  • 30 minutes
Bell pepper chicken:
  1. 500 g chicken breast
  2. 500 g bell peppers
  3. 1 onions
  4. 300 g sieved tomatoes (tin)
  5. 50 g pitted black olives
  6. salt, pepper
  7. 2 tbs olive oil
  1. 500 g Gnocchi (store-bought)
  1. 400 g fresh spinach
  2. 50 g Parmesan or pecorino
  3. 50 g walnuts

1. Remove the chicken breast from the refrigerator about 30 minutes before you intend to prepare it.

2. Dab the chicken breast dry with paper towel and dice; clean the bell peppers and cut into strips. Peel and finely cut the onion.

3. Close the pot with the EasyQuick with the appropriate sealing ring, heat the pot on highest level up to the roasting window, switch to a low level, and add the diced chicken. Roast until the turning point is reached, turn over the chicken, add the onion and roast slightly.

4. Add sieved tomatoes, bell pepper strips and olives, season with salt and pepper.

5. Add the gnocchi to the sieve insert, put on the pot, add the spinach in the second sieve insert and place on top of the gnocchi, close with the EasyQuick with the 24 cm sealing ring.

6. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 5 minutes in the steam area.

7. Grate the cheese, coarsely chop the walnuts and at the end of cooking time, spread over top the spinach. Serve the bell pepper chicken with spinach and gnocchi.


  • After plating the dish, round it off with some good olive oil.

This recipe has been tested and approved by AMC.

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