Serves 1
Directions
- 1Cook the chicken in sun-dried tomato oil and butter.
- 2Cover after flipping to help it cook through.
- 3Remove the chicken from the pan and set aside.
- 4Add butter and sun-dried tomato oil to the pan.
- 5Sauté the shallot with salt, pepper, smoked paprika, Italian seasoning, and Calabrian chilies.
- 6Add garlic and tomato paste, letting the tomato paste caramelize.
- 7Stir with the rest.
- 8Deglaze with white wine.
- 9Scrape up any of those brown bits until it's nice and smooth.
- 10Pour in chicken broth, stir to combine.
- 11Add the gnocchi, let it simmer.
- 12Add in the cream.
- 13Stir.
- 14Add cooked chicken and sun-dried tomatoes.
- 15Stir together, then add spinach.
- 16Let the spinach wilt.
- 17Finish with freshly grated Parmesan cheese.
- 18Stir together to melt the cheese and add freshly torn basil.
Ingredients
- 1 lb chicken
- 2 tbsp sun-dried tomato oil
- 2 tbsp butter
- 1 cup shallot
- 6 8 garlic cloves
- pinch salt
- pinch pepper
- 0.5 tsp smoked paprika
- 0.5 tsp Italian seasoning
- 1 tsp Calabrian chilies
- 3 tbsp tomato paste
- 0.5 cup dry white wine
- 1.5 cups low-sodium chicken broth
- 1 lb gnocchi
- 0.5 cup heavy cream
- 0.5 cup sun-dried tomatoes
- 1 2 handfuls fresh spinach
- 1 cup Parmesan cheese
- fresh basil
Equipment
panwooden spoon
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