Directions
- 1Season the chicken generously with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2Finely dice a large shallot and crush and roughly chop some garlic.
- 3In a heavy bottom pot over medium-high heat, add a generous amount of olive oil and carefully lay in your chicken.
- 4Once the chicken is fully cooked, remove and chop or shred it.
- 5Add a little more olive oil, garlic, and shallots to the pot.
- 6Squeeze in a little bit of tomato paste and mix.
- 7Add in sun-dried tomatoes and mix.
- 8After a few minutes, add a whole lot of chicken stock.
- 9After about 15 minutes, add in heavy cream and a good amount of grated parmesan cheese.
- 10Let it simmer to thicken up.
- 11After about 20 minutes, salt to taste, add cold butter, shredded chicken, gnocchi, and a handful of spinach.
Ingredients
- 2 chicken chest
- 0 salt
- 0 pepper
- 0 garlic powder
- 0 cayenne pepper
- 0 red pepper flakes
- 0 thyme
- 0 oregano
- 0 dried basil
- 1 large shallot
- 5 cloves garlic
- 0 olive oil
- 1.5 tbsp tomato paste
- 0.25 cup sun-dried tomatoes
- 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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