Serves 1
Directions
- 1Season chicken breasts generously with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2If you can still see chicken, add more seasoning.
- 3Finely dice a large shallot.
- 4Crush and roughly chop some garlic.
- 5Add a generous amount of olive oil to a heavy-bottomed pot over medium-high heat.
- 6Carefully lay in the seasoned chicken breasts; if the pot isn't big enough, do a couple of batches.
- 7Once fully cooked, remove the chicken and either chop or shred it.
- 8Add a little more olive oil to the pot.
- 9Add the garlic and shallots to the pot and sauté.
- 10Squeeze in some tomato paste.
- 11Add sun-dried tomatoes to the pot.
- 12After a few minutes, add a whole lot of chicken stock.
- 13After about 15 minutes, add heavy cream.
- 14Grate a good amount of Parmigiano-Reggiano cheese into the pot.
- 15Let it simmer to thicken up.
- 16After about 20 minutes, salt to taste.
- 17Add cold butter, the cooked chicken, gnocchi, and a handful of spinach to the pot.
- 18Cover 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 cheese
- cold butter
- gnocchi
- spinach
Equipment
heavy bottom potcutting boardknifetongswooden spoongrater
Tips
- If your pot isn't big enough, don't overcrowd it; cook chicken in a couple of batches.
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