Directions
- 1Generously season chicken breasts with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2Finely dice a large shallot.
- 3Crush and roughly chop some garlic.
- 4In a heavy-bottomed pot over medium-high heat, add a generous amount of olive oil.
- 5Carefully lay in your seasoned chicken breasts and cook until fully cooked and browned.
- 6Remove the cooked chicken and either chop or shred it.
- 7Add a little more olive oil to the pot.
- 8Add the diced garlic and shallots to the pot.
- 9Squeeze in a little bit of tomato paste.
- 10Add sun-dried tomatoes to the pot.
- 11After a few minutes, add a whole lot of chicken stock and stir.
- 12After about 15 minutes, add heavy cream and a good amount of grated Parmigiano-Reggiano.
- 13Let it simmer to thicken up.
- 14After about 20 minutes, salt to taste.
- 15Add cold butter, the chopped/shredded chicken, gnocchi, and a handful of spinach.
- 16Cover and let it cook for 5 minutes.
Ingredients
- chicken breast
- salt
- pepper
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- large shallot
- garlic
- olive oil
- tomato paste
- sun-dried tomatoes
- chicken stock
- heavy cream
- Parmigiano-Reggiano
- cold butter
- gnocchi
- spinach
Equipment
heavy bottom potknifecutting boardtongswooden spoongrater
Tips
- If your pot isn't big enough, don't over-crowd it; just do a couple of batches of chicken.
- If you can still see chicken, add more seasoning.
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