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Rich Tuscan Chicken Gnocchi Skillet
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Large Skillet

Ingredients
  

  • 1 pound boneless chicken breast, cut into bite-size pieces
  • 1 tablespoon olive oil
  • 3 garlic cloves, minced
  • 1/2 cup sun-dried tomatoes in oil, drained and chopped
  • 16 ounces shelf-stable gnocchi
  • 1 cup heavy cream
  • 1/2 cup grated parmesan cheese
  • 2 cups fresh spinach
  • 1/2 teaspoon Italian seasoning
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook until the chicken is browned on all sides and cooked through, about 6 to 7 minutes. Remove the chicken to a plate and set aside.
  • In the same skillet, add the minced garlic and sun-dried tomatoes. Stir for 1 minute until the garlic becomes fragrant.
  • Add the gnocchi and pour in the heavy cream. Sprinkle in the Italian seasoning. Stir gently and let the mixture simmer for 4 to 5 minutes so the gnocchi softens and the sauce thickens slightly.
  • Return the cooked chicken to the skillet. Stir in the grated parmesan cheese until it melts into the sauce.
  • Add the fresh spinach and stir until it wilts, about 2 minutes. Taste and adjust salt and pepper if needed before serving.

Notes

For the creamiest result, avoid boiling the sauce too hard after adding the cream. If the sauce thickens more than you like while it sits, stir in a small splash of milk when reheating leftovers. This skillet pairs well with a simple green salad or crusty bread to soak up the sauce.
Course: Main Course
Cuisine: Italian
Equipment: Large Skillet