Directions
- 1Season chicken breast generously with salt, pepper, garlic powder, cayenne pepper, red pepper flakes, thyme, oregano, and dried basil.
- 2Finally 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.
- 5Carefully lay in your seasoned chicken, cooking in batches if necessary to avoid overcrowding.
- 6Once chicken is fully cooked, remove it from the pot and either chop or shred it.
- 7Add a little more olive oil to the pot, then add the garlic and shallots.
- 8Squeeze in a little bit of tomato paste.
- 9Add in sun-dried tomatoes.
- 10After a few minutes, add a whole lot of chicken stock.
- 11After about 15 minutes, add in heavy cream and a good amount of Parmigiano-Reggiano cheese.
- 12Let it simmer to thicken up.
- 13After about 20 minutes, salt to taste.
- 14Add in cold butter, your cooked chicken, gnocchi, and a handful of spinach.
- 15Cover and let it cook for 5 more minutes.
Ingredients
- chicken breast
- salt
- pepper
- garlic powder
- cayenne pepper
- red pepper flakes
- thyme
- oregano
- dried basil
- 1 large shallot, finely diced
- garlic, crushed and roughly chopped
- olive oil
- tomato paste
- sun-dried tomatoes
- chicken stock
- heavy cream
- Parmigiano-Reggiano cheese
- cold butter
- gnocchi
- handful spinach
Equipment
heavy bottom pot
Tips
- Do not overcrowd the pot when cooking chicken; cook in batches if necessary.
- Season chicken generously.
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