Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1 ½ pounds)
- 16 ounces potato gnocchi
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, grated
- 2 cups chicken broth
- 5 tablespoons unsalted butter
- 1 medium shallot, diced
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- Salt and black pepper to taste
Instructions
- Pat dry and season the chicken with salt and pepper.
- In a non-stick skillet, heat 2 tablespoons of butter over medium heat and cook the chicken for about 8-10 minutes until fully cooked. Remove and keep warm.
- In the same skillet, add remaining butter, shallots, and garlic; cook until softened.
- Sprinkle flour into the mixture and whisk for one minute. Gradually add chicken broth, whisking continuously until slightly thickened.
- Stir in half-and-half and uncooked gnocchi; cook until the gnocchi is tender.
- Add spinach and grated Asiago cheese; stir until melted and combined.
- Serve the cooked chicken on top of the gnocchi mixture and garnish with parsley.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approximately 300g)
- Calories: 610
- Sugar: 3g
- Sodium: 670mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 105mg