Ingredients:

  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 can (15 oz) crushed tomatoes
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1 package (16 oz) potato gnocchi
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup plain Greek yogurt
  • 2 cups fresh baby spinach
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Pat the chicken cubes dry with a paper towel and season with salt and pepper.
  2. Heat 1 tbsp olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until shimmering.
  3. Add chicken in a single layer. Cook undisturbed for 3-4 minutes until a golden-brown crust forms, then toss and cook for another 3 minutes until opaque. Remove chicken from the pan and set aside on a plate.
  4. In the same pan, add 2 tbsp olive oil and sauté the diced onion for 4-5 minutes until translucent.
  5. Stir in the minced garlic and tomato paste. Cook for 1-2 minutes, stirring constantly, until the paste turns a deep brick-red color.
  6. Add crushed tomatoes, dried oregano, and red pepper flakes, stirring to combine and deglaze the pan.
  7. Stir in the potato gnocchi and chicken broth. Simmer over medium heat until the gnocchi are tender and the sauce has thickened.
  8. Fold in the Greek yogurt, baby spinach, and grated Parmesan cheese, stirring until the spinach has wilted.
  9. Return the seared chicken to the skillet and toss until well coated and heated through.