Kristy Cook
INGREDIENTS
- 1 pound chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoons smoked paprika
- 1 teaspoon salt
- 1 tablespoon olive oil
- ½ cup chopped sun-dried tomatoes in oil plus oil from jar
- 3 cloves garlic minced
- 1 small shallot minced
- 1 pound uncooked potato gnocchi
- ½ cup chicken broth
- 1 ½ cups heavy cream
- 1 ½ cups chopped baby spinach
- ¾ cup shredded Parmesan
INSTRUCTIONS
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Chop the chicken into bite-sized pieces. Season on all sides with the garlic powder, onion powder, paprika, and salt.
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Heat the olive oil along with 1 tablespoon oil from the jar of sun-dried tomatoes in a large skillet.
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Once hot, add the chicken, sun-dried tomatoes, shallot, and garlic and cook for 6 minutes, stirring occasionally, until chicken is mostly cooked through.
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Add the gnocchi, chicken broth, and cream to the skillet and stir to combine.
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Cover the pan and let cook for 5 minutes.
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Remove the lid and add the spinach and Parmesan to the skillet. Cook over low heat, stirring frequently, until the cheese has melted, spinach has wilted, and sauce has thickened to your liking.
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Serve hot.
TIPS & NOTES:
You may use chicken thighs, if preferred.
Use a package of shelf-stable dry gnocchi for this recipe. Do not boil it before using. It will cook in the sauce.
A small onion may be swapped for the shallot.
Nutrition Information:
Calories: 768kcal (38%)| Carbohydrates: 50g (17%)| Protein: 40g (80%)| Fat: 47g (72%)| Saturated Fat: 25g (156%)| Polyunsaturated Fat: 3g| Monounsaturated Fat: 14g| Trans Fat: 0.01g| Cholesterol: 187mg (62%)| Sodium: 1579mg (69%)| Potassium: 860mg (25%)| Fiber: 4g (17%)| Sugar: 4g (4%)| Vitamin A: 2971IU (59%)| Vitamin C: 20mg (24%)| Calcium: 338mg (34%)| Iron: 6mg (33%)
