Serves 4 | Prep time: 10 minutes | Cook time: 25 minutes
Ingredients:
- 1 1/2 pounds boneless, skinless chicken breasts cut into bite size pieces and patted dry
- 1/2 teaspoon salt
- 1/2 teaspoon 4 Peppercorn Blend pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon Tuscan Herb EVOO from The Tree and Vine
- 2 tablespoons butter
- 3 tablespoons shallots, minced
- 1 tablespoon fresh garlic, minced
- 1/4 cup white wine
- 2 tablespoons tomato paste
- 1 cup low sodium chicken stop, plus more for thinning if needed
- 1 cup heavy cream
- 1/4 teaspoon sugar
- 16 ounces Potato Gnocchi from The Tree and Vine
- 3/4 cup sundried tomatoes, chopped into small pieces
- 3/4 cup grated Parmesan cheese
- 2 cups baby spinach
Directions:
- Toss chicken with salt, pepper, and Italian seasoning. Coat evenly.
- Heat the oil over medium-high heat in a large skillet. When the oil shimmers, add chicken in a single layer and cook, stirring occasionally, for 3-4 minutes or until it begins to brown.
- Transfer browned chicken to a plate.
- Melt the butter in the skillet and sauté shallots over medium-low heat, until translucent, about 4-5 minutes.
- Add the garlic and continue to sauté until fragrant, about 1 minute.
- Stir in tomato paste and cook for 2-3 minutes, stirring so the tomato paste doesn't burn.
- Add wine the skillet and bring to a boil. Scrape the bottom of the pan to lift up any brown bits on the bottom. Continue to cook until the wine has reduced into syrup.
- Stir in the chicken broth, heavy cream, sugar, and gnocchi. Simmer, adjusting heat as needed, until the sauce is reduced and thickened and the gnocchi is tender (about 5 minutes).
- Return the chicken to the skillet along with any juices that have accumulated.
- Add sundried tomatoes and Parmesan. Stir to combine.
- Heat until Parmesan has melted and chicken is heated through.
- With the heat on low, stir in spinach and cook until the spinach wilts to your liking.
- Adjust seasoning if needed and serve immediately.