Directions
- 1Season chicken breast generously 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.
- 4Add a generous amount of olive oil to a heavy-bottomed pot over medium-high heat.
- 5Carefully lay in the seasoned chicken breast and cook until fully cooked.
- 6Remove the cooked chicken and either chop or shred it.
- 7Add a little more olive oil to the pot.
- 8Add the garlic and shallots to the pot and sauté.
- 9Squeeze in some tomato paste.
- 10Add sun-dried tomatoes to the pot.
- 11Pour in a whole lot of chicken stock.
- 12After about 15 minutes, add in heavy cream.
- 13Grate a good amount of Parmigiano Reggiano cheese into the pot.
- 14Let it simmer to thicken up.
- 15After about 20 minutes, salt to taste.
- 16Add cold butter, the cooked chicken, gnocchi, and a handful of spinach to the pot.
- 17Cover and let it cook for 5 minutes.
Ingredients
- chicken breast
- salt
- pepper
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- 1 large shallot
- garlic
- olive oil
- tomato paste
- sun-dried tomatoes
- chicken stock
- heavy cream
- Parmigiano Reggiano
- cold butter
- gnocchi
- 1 handful spinach
Equipment
heavy bottom potcutting boardknifetongswooden spoongrater
Tips
- If your pot isn't big enough, don't overcrowd it; just do a couple of batches.
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