Creamy Chicken and Gnocchi Pasta with Sundried Tomatoes
Equipment
Ingredients
Main Ingredients
chicken breast (diced)
450 g
gnocchi
500 g
sundried tomatoes (drained)
80 g
fresh spinach
120 g
garlic (minced)
3 clove
olive oil
15 ml
butter
30 g
chicken broth
240 ml
heavy cream
180 ml
parmesan cheese (grated)
60 g
salt
3 g
black pepper
1 g
Italian seasoning
5 g
Instructions
Prepare the chicken
Season the diced chicken breast with salt, pepper, and Italian seasoning.
Cook the chicken
Heat olive oil in a large skillet over medium-high heat and cook the seasoned chicken until golden and cooked through.
Sauté garlic and tomatoes
Add minced garlic and sundried tomatoes to the skillet and cook until fragrant.
Make the sauce
Add butter, chicken broth, and heavy cream. Stir and bring to a gentle simmer.
Cook the gnocchi
Add the gnocchi directly to the skillet and cook in the sauce until tender, about 3-4 minutes.
Add spinach and cheese
Stir in fresh spinach and grated parmesan until the spinach wilts and the cheese melts into the sauce.
Serve
Taste and adjust seasoning if needed. Serve hot immediately.
Storage
Best enjoyed fresh. Sauce may thicken in fridge; add a splash of broth or cream when reheating.
Notes
• Use shelf-stable or fresh gnocchi. If using frozen, cook 1-2 minutes longer.
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