Description
A comforting and creamy dish combining tender chicken and pillowy potato gnocchi in a rich Asiago cheese sauce.
Ingredients
Scale
- 3 boneless skinless chicken breasts (about 1 ½ pounds), pounded to an even thickness
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 5 tablespoons unsalted butter, divided
- 1 medium shallot, diced (about ⅓ cup)
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- ½ cup half-and-half
- 1 package (16 oz) potato gnocchi, uncooked
- 2 cups fresh baby spinach
- ½ cup Asiago cheese, finely grated
- Fresh parsley, chopped, for garnish
Instructions
- Pat chicken breasts dry and season both sides with kosher salt and black pepper.
- In a large non-stick skillet, melt 2 tablespoons of butter over medium heat. Cook the chicken for 8–10 minutes until golden and cooked through, then cover and set aside.
- Melt the remaining 3 tablespoons of butter in the same skillet. Add diced shallot and cook for 3–5 minutes. Stir in minced garlic and cook for 1 minute.
- Sprinkle in the flour and whisk for 1 minute until thickened.
- Slowly pour in chicken broth while whisking. Simmer for 3–5 minutes until slightly thickened.
- Stir in half-and-half and uncooked gnocchi. Simmer for 5–7 minutes until gnocchi is tender.
- Fold in fresh spinach and grated Asiago cheese, cooking until the spinach wilts and the sauce is creamy.
- Return the chicken to the skillet to soak up some sauce. Garnish with fresh parsley and serve hot.
Notes
For best results, ensure your skillet is non-stick. Avoid overcooking the gnocchi and check for doneness as they float to the top.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 620
- Sugar: 3g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 138mg