Creamy Chicken and Gnocchi

Instructions

Heat the oil in a large, wide skillet over medium high heat. Season the chicken on both sides (you may need more than 1 tablespoon depending on your seasoning blend - I usually just eyeball it until they’re evenly coated). Add chicken to the hot pan; cook for 3-4 minutes per side until golden brown and cooked through (165 degrees F). Remove chicken and set aside. In the same pan, add the oil, shallots, and sun dried tomatoes. Sauté for 5 minutes until the shallots are golden and softened. Add the gnocchi and broth. Simmer for another 5 minutes, until the gnocchi are tender. Add the cream and spinach; stir to combine. Keep it at a low simmer for a few minutes to further thicken the sauce. Add salt, pepper, and fresh thyme leaves to taste. Add chicken back in. Serve pieces of chicken with a scoop of the creamy gnocchi and a spoonful of the extra sauce over the top. Add a sprinkle of Parmesan on top, or into the sauce, for even more flavor. SO yum.

• Olive oil Notes: 1 tablespoon
• lb. chicken breasts Notes: 1, pounded thin, or thinly sliced as pictured
• seasoning of choice Notes: 1 tablespoon, I like the McCormick rotisserie chicken seasoning
• large shallot Notes: 1, thinly sliced or minced
• sun-dried tomatoes packed in oil Notes: 1/4 cup, love DeLallo’s!, see notes, drained, or similar
• store-bought gnocchi Notes: 12 ounces, I use DeLallo gnocchi
• chicken broth Notes: 2 cups, more as needed
• cream Notes: 1/2 cup
• packed spinach leaves Notes: 1 cup, torn into smaller pieces
• salt and pepper Notes: to taste

  Optional
• fresh thyme Notes: to taste

  Optional
• grated Parmesan Notes: to taste

  Optional