Ingredients
- 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
Instructions
- Heat 2 T. oil in a skillet on medium.
- Season chicken generously with salt/pepper/garlic/paprika
- Cook chicken a few mins on both sides to brown. (Do not cook all the way through)
- Remove chicken to a plate and tent with foil.
- To the oil, add the onions and garlic. (Add more oil if needed)
- Add the rosemary.
- Saute a few mins.
- Add wine to deglaze pan.
- Add broth, cheese and cream.
- Stir well.
- Add spinach to wilt in.
- Slice chicken on a diagonal and return to skillet. It will finish cooking through in the sauce.
- Add gnocchi to the sauce. Simmer a few mins to cook chicken.
- Garnish with fresh rosemary and a sprinkle of parsley.