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One-Pot Creamy Tuscan Chicken and Gnocchi
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1/2 cup sun-dried tomatoes, chopped
  • 1 tsp Italian seasoning
  • Salt and pepper to taste
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 16 oz package potato gnocchi
  • 2 cups fresh spinach
  • 1/2 cup grated Parmesan cheese

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides and no longer pink inside.
  • Add the minced garlic, sun-dried tomatoes, and Italian seasoning to the pot. Stir for one minute until the garlic smells fragrant.
  • Pour in the chicken broth and heavy cream. Bring the mixture to a gentle simmer.
  • Add the gnocchi directly to the pot. Stir and let it cook for 5 to 7 minutes until the gnocchi float and soften.
  • Turn off the heat and stir in the fresh spinach until it wilts. Add the grated Parmesan cheese and stir until the sauce thickens slightly.

Notes

Stir the spinach in right after turning off the heat so it stays bright green instead of overcooking. If the sauce thickens too much while sitting, add a splash of broth when reheating. Leftovers keep well in the fridge for two days and warm gently on the stove with a little extra cream to loosen the texture.
Course: Main Course
Cuisine: Italian
Equipment: Large Pot, Cutting Board, Knife