Creamy Tuscan Chicken & Gnocchi

• Dinner
• ⏱ 20 min
• Easy
• Serves 2
• 710 kcal / serving
• 49 g protein
• 71 g carbs
• 25 g fat

Ingredients (12)

• 10 oz (280 g) skinless chicken breast, cut into chunks
• 12 oz (340 g) shelf-stable potato gnocchi, uncooked
• 2 cups (60 g) baby spinach
• 1/3 cup (45 g) oil-packed sun-dried tomatoes, drained & chopped
• 2 garlic cloves, minced
• 3/4 cup (180 ml) chicken broth
• 1/2 cup (120 ml) light cream (about 20% fat)
• 1/3 cup (30 g) freshly grated parmesan
• 1 tsp olive oil
• 1/2 tsp Italian seasoning
• Salt & black pepper
• Water, as needed

Steps (4)

1. Cook the chicken. Season with salt and pepper. Heat oil in a large skillet over medium-high heat. Cook chicken 6–8 min, turning, until browned and 165°F (74°C) inside. Transfer to a plate.
2. Make the sauce. Reduce heat to medium. Add garlic and Italian seasoning; stir 30 seconds. Pour in broth and cream, scraping up the browned bits.
3. Cook the gnocchi. Add gnocchi and simmer gently 4–5 min, stirring, until tender and the sauce thickens. Add a splash of water if needed.
4. Finish and serve. Stir in parmesan, spinach and tomatoes. Return chicken and its juices; simmer gently 1–2 min until spinach wilts and chicken is hot. Season to taste and divide between 2 bowls.

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