Sun Dried Tomato Chicken Gnocchi
This sun dried tomato chicken gnocchi tastes like an expensive Italian date night but it couldn't be easier. You just need a handful of simple ingredients and a few steps to make this magic happen.
Ingredients
- 1 pound chicken breast
- 1 tbsp olive oil
- 3 tbsp Italian seasoning
- 1 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp paprika
- 16 oz. package of gnocchi
- 6 cups water
- 2 cups spinach or arugula
For The Sauce
- 1/2 tbsp olive oil
- 3 cloves garlic, minced
- 2 tbsp lemon juice
- 2 cups heavy whipping cream
- 1/4 cup sun dried tomato in olive oil, drained
- 1/4 cup grated parmesan cheese
- 1/2 tsp sea salt
Instructions
- Pat chicken dry and slice into smaller pieces lengthwise, about 1“ in thickness. Season with Italian herb blend, salt, pepper, and paprika.
- In a large skillet, heat 2 Tablespoons of olive oil to medium-high. Add chicken to the skillet and sear 3 minutes, flip each piece and sear 3 minutes on the opposite side. Remove the chicken from the skillet (set aside in a bowl). Decrease the heat to medium-low.
- Meanwhile, in a medium pot, bring water to a boil and add gnocchi. Once the water returns to a boil, cook for about 3 minutes until gnocchi begin to float.
- Add 1 Tablespoon of oil to the original skillet and add garlic. Sauté 2 minutes until golden brown. Add lemon juice and stir quickly to deglaze the skillet. Add sun dried tomatoes, whipping cream, parmesan cheese, ½ teaspoon sea salt. Decrease heat to low and let the sauce simmer for 8-10 minutes, stirring occasionally.
- Once gnocchi is cooked, drain the water, then add gnocchi to the skillet. Then add chicken and spinach to the skillet and toss to combine. Cook 2-4 minutes until spinach has wilted.
- Serve immediately, top with more parmesan, and enjoy!