Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 16 oz potato gnocchi
  • 2 cups fresh baby spinach, packed
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • Salt and black pepper to taste
  • 4 cups low-sodium chicken broth
  • 28 oz crushed tomatoes
  • 3/4 cup heavy cream
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat butter and olive oil over medium-high heat. Add diced onion and sauté for 3-4 minutes until translucent. Stir in garlic and tomato paste, cooking for another 2 minutes until the paste turns deep brick red.
  2. Add cubed chicken breast, seasoning with salt, pepper, smoked paprika, and Italian herbs. Stir frequently for 5 minutes until seared on the outside.
  3. Pour in chicken broth and crushed tomatoes. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 10 minutes.
  4. Stir in potato gnocchi and cook for 3-5 minutes until they float to the surface. Fold in baby spinach and heavy cream, stirring until spinach wilts. Finish with a squeeze of lemon juice.