Kenny N Miller
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Chicken Gnocchi with Creamy Tomato Sauce

Prep - 10 min, Cook - 25 min, Total - 35 min

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 lb gnocchi (store-bought or homemade)
  • 3 cloves garlic, minced
  • 1 can (14.5 oz) diced tomatoes with juice
  • ½ cup chicken broth
  • ½ cup heavy cream
  • ¼ cup tomato paste
  • 2 cups fresh baby spinach
  • ½ cup parmesan cheese, grated (plus extra for serving)
  • 1 tsp Italian seasoning
  • ½ tsp red pepper flakes (optional)
  • Salt and black pepper to taste
  • 2 tbsp olive oil

Instructions

  1. Season chicken pieces generously with salt, pepper, and Italian seasoning (1 lb chicken, 1 tsp Italian seasoning)
  2. Heat olive oil in a large, deep skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, about 6-7 minutes. Remove and set aside (2 tbsp olive oil)
  3. In the same skillet, add garlic and cook for 30 seconds until fragrant (3 cloves garlic)
  4. Stir in tomato paste and cook for 1-2 minutes until it darkens slightly (¼ cup tomato paste)
  5. Add diced tomatoes, chicken broth, and heavy cream. Stir to combine and bring to a simmer (14.5 oz diced tomatoes, ½ cup chicken broth, ½ cup heavy cream)
  6. Add gnocchi directly to the sauce. Stir gently and cook for 3-4 minutes until gnocchi float and are tender (1 lb gnocchi)
  7. Stir in spinach and cook until wilted, about 2 minutes (2 cups spinach)
  8. Return chicken to the skillet. Add parmesan cheese and red pepper flakes if using. Stir gently to combine and cook for 1-2 minutes until everything is heated through and sauce is creamy (½ cup parmesan, ½ tsp red pepper flakes)
  9. Taste and adjust seasoning. Serve topped with extra parmesan