Directions
- 1Add 2 tablespoons of olive oil and 2 tablespoons of butter to a Dutch oven and let them melt.
- 2Add 1 pound of diced chicken breast seasoned with salt, pepper, and oregano to the Dutch oven and brown for 4-5 minutes.
- 3Remove the cooked chicken and set it aside.
- 4Add 1 diced yellow onion and 2 stalks of diced celery to the Dutch oven and cook until translucent (3-5 minutes).
- 5Add 1/2 cup of diced sun-dried tomatoes, 2 tablespoons of garlic, and 2 tablespoons of tomato paste.
- 6Add 4 cups of reduced sodium chicken broth and 2 tablespoons of pesto.
- 7Bring to a boil, then reduce heat to a simmer for 10-15 minutes.
- 8Add the cooked chicken back to the pot.
- 9Add 16 ounces of potato gnocchi and cook for 3-5 minutes.
- 10Stir in 1/2 cup of heavy cream, 1/2 cup of shredded parmesan cheese, and 5 ounces of spinach until the spinach is wilted.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound chicken breast
- 0 salt
- 0 pepper
- 0 oregano
- 1 yellow onion
- 2 stalks celery
- 0.5 cup sundried tomatoes
- 2 tablespoons garlic
- 2 tablespoons tomato paste
- 4 cups chicken broth
- 2 tablespoons pesto
- 16 ounces potato gnocchi
- 0.5 cup heavy cream
- 0.5 cup shredded parmesan cheese
- 5 ounces spinach
Equipment
Dutch oven
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