Basil Crush olive oil ·
Citrus Oregano balsamic ·
Meat and Poultry ·
Potatoes Pastas and Grains ·
Tuscan Spice blend ·
One Pan Creamy Chicken & Gnocchi
One Pan Creamy Chicken & Gnocchi
15 minutes
25 minutes
Meat and Poultry
Ingredients
- 1 1/2 lb. boneless skinless chicken breasts, cut into 1" pieces
- Kosher salt& freshly ground black pepper
- 2 tablespoons Fustini's Basil Crush olive oil, divided
- 1 small shallot, diced
- 8 oz. Baby Bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Fustini's Tuscan Spice blend
- 1 tablespoon Fustini's Citrus Oregano balsamic
- 1 cup low-sodium chicken broth
- 1 1/4 cup half and half
- Pinch crushed red pepper flakes
- 1 (17-oz.) package gnocchi
- 3 cups packed baby spinach
- 3/4 cup shredded mozzarella
- freshly grated Parmesan for garnish
- fresh basil for garnish
Directions
- Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
- Reduce heat to medium and add the remaining 1 tablespoon of olive oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, spice blend, and cook until fragrant, 1 minute more. Add balsamic, and broth and scrape up any brown bits on the bottom of the pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°,, 8 to 10 minutes, stirring occasionally.
- Add mozzarella and stir until melted, then add spinach and stir until wilted. Season with more salt and pepper to taste. Garnish with Parmesan cheese and fresh basil.
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