Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 tbsp tomato paste
  • 1 lb boneless skinless chicken breast, cut into 1-inch cubes
  • 16 oz potato gnocchi
  • 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
  • 2 cups fresh baby spinach, packed
  • 6 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika

Instructions:

  1. Heat butter and olive oil over medium-high heat. Add cubed chicken and sear until golden brown on all sides (about 5 minutes). Remove chicken and set aside.
  2. In the same pot, add diced onion, carrots, and celery. Sauté for 4-5 minutes until onions are translucent.
  3. Stir in minced garlic and chopped sun-dried tomatoes, cooking for 60 seconds until fragrant.
  4. Stir in tomato paste, Italian seasoning, and smoked paprika, coating the vegetables evenly.
  5. Pour in the chicken broth, scraping the bottom of the pot to release the caramelized bits. Bring to a gentle boil, then reduce heat to low and simmer for 10 minutes.
  6. Return the seared chicken to the pot. Stir in the potato gnocchi, heavy cream, and baby spinach, simmering until the gnocchi are tender and spinach is wilted.