Ingredients
Sauce Base and Vegetables
- 1 Tbsp oil from the sun dried tomatoes jar (or olive oil)
- 1/2 cup sun dried tomatoes, chopped
- 1 Tbsp garlic, minced
- 2 cups baby spinach leaves
- 1/4 cup thinly sliced fresh basil
Main Ingredients
- 12 oz gnocchi
- 2 cups cooked shredded chicken (rotisserie recommended)
Liquids and Dairy
- 1 cup low sodium chicken broth
- 1/2 cup half and half (or heavy cream)
- 1/2 cup freshly grated Parmesan cheese
Seasoning
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: In a large skillet over medium heat, drizzle the oil from the sun dried tomatoes jar (or olive oil) and add the chopped sun dried tomatoes and minced garlic. Sauté for about 3 minutes until fragrant and slightly softened, creating a flavorful base.
- Cook Gnocchi: Add the uncooked gnocchi to the skillet, breaking apart any pieces that are stuck together. Pour in the chicken broth and half and half, then season with salt and pepper to taste. Cover the skillet and cook over medium heat for about 5 minutes, until the gnocchi are tender and fluffy.
- Add Chicken and Spinach: Remove the cover and mix in the shredded cooked chicken and baby spinach leaves. Continue cooking for another 3 to 5 minutes, stirring occasionally, until the spinach has wilted and the chicken is heated through.
- Finish with Cheese and Basil: Stir in the freshly grated Parmesan cheese and thinly sliced fresh basil. Cook for an additional minute until the cheese melts into the creamy sauce. Serve hot and enjoy this comforting one-pan dish!
Notes
- If you can’t find oil from sun dried tomatoes, olive oil is a perfect substitute.
- Rotisserie chicken speeds up preparation, but leftover chicken or cooked chicken breast works well too.
- For a richer sauce, use heavy cream instead of half and half.
- Feel free to add red pepper flakes for a spicy kick.
- Leftovers store well in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
