Directions
- 1Generously season chicken breasts 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 bottom pot over medium-high heat, add a generous amount of olive oil and carefully lay in your chicken. If your pot isn't big enough, don't overcrowd it; just do a couple of batches.
- 5Once the chicken is fully cooked, remove it and either chop it or shred it.
- 6Add a little more olive oil, garlic, and shallots to the pot.
- 7Squeeze in a little bit of tomato paste.
- 8Add in a little bit of sun-dried tomatoes.
- 9After a few minutes, add a whole lot of chicken stock.
- 10After about 15 minutes, add in your heavy cream and a good amount of cheese from your Parmigiano Reggiano.
- 11Let it simmer to thicken up.
- 12After about 20 minutes, salt to taste, add in cold butter, your chicken, gnocchi, and a handful of spinach.
Ingredients
- 2 chicken chest
- 0 salt
- 0 black pepper
- 0 garlic powder
- 0 cayenne pepper
- 0 red pepper flakes
- 0 thyme
- 0 oregano
- 0 dried basil
- 2 shallot
- 5 cloves garlic
- 0.25 cup sun-dried tomatoes
- 1.5 tbsp tomato paste
- 0 olive oil
- 6 cups chicken stock
- 2 cups heavy cream
- 2 cups grated parmigiano reggiano
- 3 tbsp unsalted butter
- 1 handful spinach
- 1 lb gnocchi
Equipment
heavy bottom potknifecutting boardtongswooden spoon
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