Description
A luxurious one-pan meal featuring tender seared chicken and soft potato gnocchi smothered in a rich, nutty Asiago cream sauce with fresh spinach.
Ingredients
Scale
- 1.5 lbs boneless skinless chicken breast, cubed
- 1 package (16 oz) potato gnocchi
- 1 cup freshly grated Asiago cheese
- 1 cup heavy cream
- 3 cloves garlic, minced
- 3 tbsp butter
- 2 cups fresh baby spinach
- 2 tbsp olive oil
- Salt and black pepper to taste
Instructions
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Season chicken cubes with salt and pepper, then sear until golden brown on all sides. Remove chicken and set aside.
- In the same skillet, melt another tablespoon of butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Pour in the heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.
- Lower the heat and stir in the grated Asiago cheese until completely melted and smooth.
- Add the gnocchi to the sauce and simmer for 3-5 minutes, stirring occasionally, until the gnocchi are tender and float.
- Stir in the seared chicken and fresh spinach. Cook for 1-2 minutes until the spinach is wilted and chicken is heated through. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American