1. 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.
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2. 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!).
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3. 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.
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4. Lower the heat to medium-low, add smoked paprika, sundried tomatoes,
and parmesan cheese. Stir to combine.
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5. Then add the spinach, and stir again to combine and wilt the spinach
(add a splash of water or chicken stock if needed to loosen the sauce).
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6. Add the chicken back in and stir. Remove from heat, and serve immediately.
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