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  • 8 ounces gnocchi (cook according to package-I used DeCecco)
  • 1½ pounds chicken breast
  • salt/pepper/paprika/garlic powder
  • olive oil
  • ½ red onion, chopped
  • 4 garlic cloves, chopped
  • 4 sprigs fresh rosemary, save two for garnish
  • 1 cup white wine
  • 2 cups chicken broth
  • ½c. parmesan cheese
  • ¼c-1/2c heavy cream (depends how creamy you like your sauce)
  • fresh baby spinach or frozen (I prefer fresh when you can get it), a few handfuls
  • fresh parsley, chopped for garnish
  1. Heat 2 T. oil in a skillet on medium.
  2. Season chicken generously with salt/pepper/garlic/paprika
  3. Cook chicken a few mins on both sides to brown. (Do not cook all the way through)
  4. Remove chicken to a plate and tent with foil.
  5. To the oil, add the onions and garlic. (Add more oil if needed)
  6. Add the rosemary.
  7. Saute a few mins.
  8. Add wine to deglaze pan.
  9. Add broth, cheese and cream.
  10. Stir well.
  11. Add spinach to wilt in.
  12. Slice chicken on a diagonal and return to skillet. It will finish cooking through in the sauce.
  13. Add gnocchi to the sauce. Simmer a few mins to cook chicken.
  14. Garnish with fresh rosemary and a sprinkle of parsley.

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