One Pan Creamy Tuscan Chicken Gnocchi

When I found out the Reinder Bar was closing tonight I hurried to make my dinner plans. I wanted to try their advertised special One Pan Creamy Tuscan Chicken Gnocchi with Spinach. Oh my goodness, you will not be disappointed with this dish. It's perfection with comfort food in a bowl and the recipe is made all in one pan.

One-Pan Creamy Tuscan Chicken Gnocchi with Spinach is a comforting creamy chicken dinner made with sun-dried tomatoes and spinach. This easy Italian dinner is done in 30 minutes and made all in one pan. As a bonus it's Keto-friendly. It's comfort food packed with tons of flavor. In fact, I could say it is one of the best chicken dinners I've ever had. Lucky me to get the recipe so I could share. One pot makes 4-5 servings. The dish is made with gnocchi but you could easily swap it out for penne pasta. Gnocchi comes in a box and was found in the aisle with rice. Cooked gnocchi does absorb a lot of the liquid after the dish sits. Use chicken broth the next day to thin out the sauce.  

Buttermilk is a magical ingredient. One hour before putting the recipe together place chicken pieces in a bowl. Place enough buttermilk to cover the pieces. Stir two times during the hour before draining the buttermilk. Then proceed with the recipe directions. This step tenderizes the meat to perfection. 

Ingredients: 

• 2 tablespoons extra-virgin olive oil
• 1 pound boneless skinless chicken breasts, cubed into large chunks 
• 2 cloves garlic, minced
• 1/4 cup diced shallots
• 1 lb. shelf-stable potato gnocchi
• 1 cup heavy cream
• 1 cup low-sodium chicken broth
• 1/4 cup sun-dried tomatoes, drained and chopped
• 1 teaspoon each of Italian seasoning and parsley flakes
• 1/4 teaspoon crushed red pepper
• 1-2 cups baby spinach, coarsely chopped
• 1/4 cup dry white wine
• 1-1/2 cups grated Parmesan cheese
• Fresh basil for garnish

Directions:

• In a large skillet (with a lid), heat the olive oil over medium-high heat. Salt and pepper the chicken and add to the skillet with garlic cloves and shallots. Cook for 3-4 minutes per side or until chicken is browned. The chicken will cook longer in the sauce later. 
• Add the gnocchi, cream, chicken broth, sun-dried tomatoes, Italian seasoning, parsley flakes and crushed red pepper. Stir and bring to boil then reduce to a simmer and cook covered 10 minutes stirring intermittently, until the gnocchi is tender.
• Add in wine, Parmesan cheese and torn spinach leaves. Cook on low uncovered 10 minutes more. Salt and pepper to taste. Garnish with basil and serve.

Since I knew the chicken dinner would be filling I skipped the Appetizer Station this go-around but it was hard to resist  Look at the size of this charcuterie board.

 Quite impressive!  

Hope Ever Ready made your holidays a bit merrier with a stop at the Reindeer Bar.  

MERRY CHRISTMAS