Ingredients:

  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast, cubed into ½ inch pieces
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 4 cups low-sodium chicken broth
  • ½ cup heavy cream
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 16 oz potato gnocchi
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • salt to taste
  • black pepper to taste
  • 3 cups fresh baby spinach
  • ¼ cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a Dutch oven over medium-high heat. Add cubed chicken and sear until golden brown on all sides. Remove chicken and set aside on a plate.
  2. In the same pot, sauté the diced onion until translucent, then stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste turns a deep mahogany color.
  3. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the chopped sun-dried tomatoes, dried oregano, and red pepper flakes.
  4. Bring the mixture to a gentle boil, then reduce heat to low and simmer for 5 minutes.
  5. Return the seared chicken to the pot and add the gnocchi. Cook for 3–5 minutes, or until the gnocchi float to the surface and are tender.
  6. Stir in the heavy cream and Parmesan cheese, stirring constantly until the broth is smooth and opaque.
  7. Fold in the baby spinach and lemon juice. Remove from heat immediately once the spinach wilts.