Creamy Chicken and Gnocchi - Little Sunny Kitchen

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Notes

Nutrition Label

–+ servings

Prep Time 10

Cook Time 15

Total Time 25

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.

This dish pairs well with your favorite dry white wine. You can also use that wine to deglaze the pan instead of using chicken stock. This will give the sauce a richer and more complex flavor.
Be sure to use packaged, ready-to-heat gnocchi. Frozen gnocchi won't work well in this recipe.
You can leave out the spinach if you like. Basil leaves can also be used.
Instead of chicken breast meat, try this recipe with boneless, skinless chicken thighs.
Don't throw away the oil from the sundried tomatoes. Use it in this recipe or other recipes in place of olive oil. It adds tons of flavor.
To store: Keep leftovers in an airtight container in the fridge for up to 4 days. Add a bit of water when reheating to loosen up the cream sauce again.