Basil Crush olive oil ·
Easy and Quick ·
Gluten Free ·
Meat and Poultry ·
Parmesan Spice blend ·
Potatoes Pastas and Grains ·
Skillet Creamy Chicken and Gnocchi
Skillet Creamy Chicken and Gnocchi
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
- 1 small shallot, diced
- 8 oz. baby bella mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon Fustini's Parmesan Spice blend
- 1 cup low-sodium chicken broth
- 1 cup half and half
- 1 (17-oz.) package of gnocchi
- 1 cup grape tomatoes
- 1/2 cup freshly grated Parmesan
- 2 cups packed baby spinach
Directions
- Season chicken with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden. Remove from skillet.
- Reduce heat to medium and add the remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, and spice blend, and cook until fragrant, 1 minute more. Add 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, and pepper. Stir in tomatoes, gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°,, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
- Add cheese and stir until melted, then add spinach and stir until wilted and ingredients are heated through.
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