Ingredients:

  • 1 lb boneless, skinless chicken breast, diced into ½-inch cubes
  • 2 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 medium carrots, sliced into rounds
  • 6 cups low-sodium chicken broth
  • 1 oz Parmesan cheese rind
  • 1 tbsp fresh lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • ½ tsp salt
  • ¼ tsp cracked black pepper
  • 16 oz potato gnocchi
  • 1 cup heavy cream
  • 2 cups fresh baby spinach
  • ½ cup freshly grated Parmesan cheese

Instructions:

  1. Heat olive oil in a Dutch oven over medium high heat. Add the diced chicken and sear until the edges are mahogany colored and opaque. Note: Don't crowd the pan or the chicken will steam instead of brown.
  2. Stir in the onions and carrots. Sauté for 3-5 minutes until the onions look translucent.
  3. Add the minced garlic and cook for 60 seconds. Note: Garlic burns quickly, so keep it moving.
  4. Pour in the chicken broth and stir in the dried oregano, salt, and pepper. Drop in the Parmesan rind.
  5. Bring the liquid to a gentle boil, then reduce heat to low. Simmer for 10 minutes until the broth smells salty and rich.
  6. Stir in the potato gnocchi. Cook for 3-5 minutes until they float to the surface. Note: Follow your package timing if it differs.
  7. Lower the heat to medium low. Stir in the heavy cream, lemon zest, and lemon juice.
  8. Fold in the baby spinach and grated Parmesan cheese. Stir gently for 1-2 minutes until the spinach is wilted.
  9. Remove the Parmesan rind and serve immediately.