Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, cut into 1-inch bite-sized pieces
  • 2 tbsp (30ml) oil from the sun-dried tomato jar
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (80g) sun-dried tomatoes, drained and chopped
  • 3 cloves (15g) garlic, minced
  • 1 tbsp (16g) tomato paste
  • 1 tsp (2g) dried oregano
  • 1 cup (240ml) heavy cream
  • 1/2 cup (120ml) chicken broth (low sodium)
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 cups (60g) fresh baby spinach
  • 1/4 tsp (1g) red pepper flakes
  • 1 lb (450g) shelf-stable or refrigerated potato gnocchi

Instructions:

  1. Heat the sun-dried tomato oil in the skillet over medium-high heat until shimmering.
  2. Add the chicken pieces in a single layer and season with salt and pepper. Cook for 3–5 minutes without moving to develop a crust, then stir and cook until opaque. Remove chicken and set aside on a plate.
  3. In the same skillet, add chopped sun-dried tomatoes and garlic. Sauté for 1–2 minutes until fragrant.
  4. Stir in the tomato paste and dried oregano, cooking for another 60 seconds.
  5. Pour in the chicken broth and heavy cream, whisking gently to scrape up the browned bits from the bottom.
  6. Stir in the uncooked gnocchi. Bring to a gentle simmer, stirring occasionally, for 4–5 minutes until gnocchi are plump and the sauce has thickened.
  7. Fold in the Parmesan cheese, baby spinach, and red pepper flakes.
  8. Return the cooked chicken to the pan and stir for 1 minute until heated through.