One Skillet Chicken and Sun Dried Tomato Gnocchi
Creamy, a little cheesy and bursting with sun dried tomato flavor. Pillowy gnocchi that cook quickly makes this dish a weeknight meal that is on the table in under 30 minutes!
Servings: 4
Ingredients
- 2 tbsp olive oil
- salt and pepper
- 2 large chicken breasts, sliced in half length wise and pounded a little to make them even
- 2 tbsp olive oil
- 1/2 cup sun dried tomatoes, roughly chopped
- 1 tbsp minced garlic
- 16 oz package of gnocchi
- 1 1/3 cup chicken broth
- 3/4 cup heavy cream
- salt and pepper to taste
- 1 cup peas
- 1/2 cup grated parmesan
Instructions
- In a large skillet over medium heat, heat 2 tbsp olive oil. Season the chicken pieces with salt and pepper on both sides and cook for about 5 minutes each side. Cook until internal temp is 165°. Remove chicken from pan.
- To the same pan add 2 more tbsp olive oil, the sun dried tomatoes and garlic. Cook for about 2-3 minutes until fragrant. Add uncooked gnocchi and break any stuck together pieces apart. Mix in the chicken broth, half and half and salt and pepper. Stir and then cover and cook for about 5 minutes, until gnocchi is pillowy and cooked. Remove lid, stir in the peas and parmesan cheese, cook for 2 minutes. Serve the chicken breasts sliced over the gnocchi for a pretty and yummy dish. Enjoy!