Creamy Garlic Chicken and Gnocchi
Serves: 4
Prep Time: inutes
Cook Time: inutes
Total Time: inutes
Making a from-scratch cream sauce may sound like a tall order, but this straightforward method demystifies the process. After preparing a simple roux of flour whisked into melted butter, half & half and Bell & Evans Organic Chicken Bone Broth are added in and simmered to create a luxurious and silky effect. Tossed with gnocchi, Bell & Evans Boneless Skinless Chicken Breast, spinach and cheese, this restaurant-worthy Italian-American dish is soon to be part of your regular dinner rotation.
Ingredients
- 1 Pkg Bell & Evans Boneless Skinless Chicken Breast
- 1 1/2 cup Bell & Evans Organic Chicken Bone Broth
- 1 (16-oz) Pkg Dried gnocchi, refrigerated or frozen
- 1 TB Olive oil
- 2 tsp Salt, plus more to taste
- 1/2 tsp Black pepper, plus more to taste
- 3 TB Unsalted butter
- 5 cloves Garlic, minced
- 3 TB All-purpose flour
- 1/2 cup Half & half
- 4 cups Fresh baby spinach
- 1/2 cup Grated Parmesan cheese
- 3 TB Chopped fresh basil
Preparation
- Fill a large pot with water and bring to a boil over high heat. Cook the gnocchi according to package directions; drain and set aside.
- Heat oil in a large straight-sided skillet over medium heat. Add chicken and season with salt and pepper. Cook until golden-brown and internal temperature reaches 165°F, about 5-6 minutes per side. Allow to rest 5 minutes before slicing.
- Meanwhile, melt butter in the same skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds. Stir in flour, and cook until no lumps remain, about 1 minute. Stir in broth and half & half, and simmer, stirring occasionally, until sauce thickens, about 4-5 minutes. Add spinach and cook until wilted, about 1 minute. Stir in Parmesan and cook until melted, about 1 minute. Add gnocchi and toss to coat. Season with salt and pepper, to taste. Top with chicken and garnish with basil. Serve and enjoy.
