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Creamy Chicken and Gnocchi

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Ingredients
▢2 tablespoons (30 ml) olive oil or sundried tomato oil from the can
▢1 pound (450 grams) chicken breast about 2 breasts, cut into ¾ – 1 inch pieces
▢1 teaspoon italian seasoning
▢½ teaspoon salt
▢¼ teaspoon ground black pepper
▢2 tablespoons (26 grams) butter
▢2 cloves garlic minced
▢1 cup (240 ml) chicken stock
▢1 cup (240 ml) heavy cream double cream in the UK
▢16 ounces (450 grams) gnocchi
▢1 teaspoon smoked paprika
▢⅓ cup sundried tomatoes chopped
▢½ cup grated parmesan cheese
▢2 cups baby spinach leaves
Instructions
In a skillet (I used 12 inch stainless steel), over medium high heat, heat oil then add the chicken, and season with italian seasoning, salt and pepper and cook for 4-5 minutes. Use an instant read thermometer to cook the chicken to an internal temperature of 165°F/74°C. Remove the fully cooked chicken onto a plate and set aside.
In the same pan, melt butter and add garlic. Cook for 30 seconds or until fragrant. Deglaze the pan with chicken stock, and scrape off the bits stuck to the bottom of the pan with a wooden spoon (lots of flavor!).
Add heavy cream, and drop the gnocchi, allow to simmer for 5 minutes. The sauce will reduce and thicken, and the gnocchi will be tender and done.
Lower the heat to medium-low, add smoked paprika, sundried tomatoes, and parmesan cheese. Stir to combine.
Then add the spinach, and stir again to combine and wilt the spinach (add a splash of water if needed to loosen the sauce).
Add the chicken back in and stir. Remove from heat, and serve immediately. 

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