Serves 1
Directions
- 1Start by generously seasoning some chicken chest 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.
- 6Once the chicken is fully cooked, remove it and either chop or shred it.
- 7Add a little more olive oil to the pot.
- 8Add your garlic and shallots to the pot.
- 9Squeeze in a little bit of tomato paste.
- 10Add in sun-dried tomatoes.
- 11Add the rest of the sun-dried tomatoes.
- 12After a few minutes, add a whole lot of chicken stock.
- 13After about 15 minutes, go ahead and add in your heavy cream.
- 14Add a good amount of cheese from your Parmigiano-Reggiano.
- 15Let it simmer to thicken up.
- 16After about 20 minutes, go ahead and salt to taste.
- 17Add in cold butter.
- 18Add your chicken.
- 19Add the gnocchi.
- 20Add a handful of spinach.
Ingredients
- 2 Chicken Chest
- 2 tbsp Preferred Seasoning Blend
- tt Salt
- tt Black Pepper
- Garlic Powder
- Cayenne Pepper
- Red Pepper Flakes
- Thyme
- Oregano
- Dried Basil
- 2 Shallot
- 5 cloves Garlic
- Olive Oil
- 1.5 tbsp Tomato Paste
- 0.25 cup Sun Dried Tomato
- 6 cups Chicken Stock
- 2 cups Heavy Cream
- 2 cups Parmigiano Regiano
- 3 tbsp Cold Butter
- Chicken
- 1 lb Gnocchi
- 1 handful Spinach
Equipment
potchopping boardknifetongswooden spoongrater
Tips
- If your pot isn't big enough, don't overcrowd it, just do a couple of batches.
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