Directions
- 1Generously season 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 bottom pot over medium-high heat, add a generous amount of olive oil and carefully lay in your chicken.
- 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 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
- 2 tbsp Preferred Seasoning Blend
- 0 Salt
- 0 Black Pepper
- 2 Shallot
- 5 cloves Garlic
- 0.25 cup Sun Dried Tomato
- 1.5 tbsp Tomato Paste
- 6 cups Chicken Stock
- 2 cups Heavy Cream
- 2 cups grated Parmigiano Regiano
- 3 tbsp Unsalted Butter
- 1 hand full Spinach
- 1 lb Gnocchi
Equipment
heavy bottom potknifecutting boardtongswooden spoon
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