Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 16 oz shelf-stable potato gnocchi
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 5 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1/2 cup low-sodium chicken broth
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach, packed
  • 1/2 tsp red pepper flakes
  • 1 tsp lemon juice

Instructions:

  1. Heat olive oil and 1 tablespoon of butter in a 12-inch skillet over medium-high heat. Add cubed chicken in a single layer and season with salt and pepper.
  2. Sear chicken undisturbed for 5 minutes until golden and seared on all sides. Add the dry gnocchi directly to the pan and sauté for 3 minutes until the edges are crisp and toasted brown. Remove chicken and gnocchi from the pan and set aside.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Sauté the minced garlic and diced shallot for 1 minute until fragrant and translucent.
  4. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream, red pepper flakes, and lemon juice. Simmer until the sauce begins to thicken.
  5. Fold in the fresh baby spinach and cook for 2 minutes until the spinach is wilted and the sauce is thick enough to coat a spoon. Whisk in the Parmesan cheese until the sauce is smooth and glossy.
  6. Return the chicken and gnocchi to the skillet. Toss thoroughly to coat in the sauce and serve immediately.