Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4
Ingredients:
2 tbsp extra virgin olive oil
2 tsp kosher salt
2 tsp freshly ground black pepper
2 tsp garlic powder
1 lb chicken tenders
3 tsp minced garlic (or 4 fresh garlic cloves, finely chopped)
½ cup dry white wine (optional)
1 cup low-sodium chicken broth
1 cup heavy cream
Zest and juice of 1 lemon
1 tbsp dried rosemary
1 tbsp dried thyme
1 package (17 oz) gnocchi
4 cups fresh baby spinach
½ cup freshly grated Parmesan cheese
Instructions:
Sear the Chicken:
Heat the olive oil in a large skillet over medium heat. Season the chicken tenders with salt, pepper, and garlic powder. Sear the chicken in the skillet for 3-4 minutes on each side until golden brown. Remove and set aside on a plate.
Prepare the Sauce:
In the same skillet, reduce the heat to medium. Add minced garlic and cook for 1 minute until fragrant. Deglaze the pan with white wine, scraping up any browned bits. Simmer for 1-2 minutes until reduced.
Simmer the Gnocchi:
Pour in the chicken broth, heavy cream, lemon zest, lemon juice, rosemary, and thyme. Stir to combine, then add the gnocchi. Simmer for 6-8 minutes until the gnocchi is tender and the sauce begins to thicken.
Finish the Dish:
Return the chicken to the skillet, and stir in the Parmesan cheese and fresh spinach. Cook for another 2-3 minutes until the spinach is wilted, and the sauce reaches a creamy consistency.
Serve:
Slice the chicken and serve the dish hot, with the gnocchi and creamy sauce spooned generously over the chicken. Garnish with extra Parmesan if desired.
Lina