Asiago Chicken & Gnocchi
A creamy and comforting dish combining chicken and gnocchi with Asiago cheese.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts about 3 breasts, pounded to an even thickness
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 5 tablespoons unsalted butter divided
- 1 medium shallot diced (about ⅓ cup)
- 1 teaspoon garlic minced
- 3 tablespoons all-purpose flour
- 2 cups chicken broth
- 0.5 cup half-and-half
- 16 ounces potato gnocchi uncooked
- 2 cups fresh baby spinach
- 0.5 cup Asiago cheese finely grated
- 1 tablespoon fresh parsley chopped for garnish
Instructions
- Pat the chicken breasts dry and season with salt and pepper.
- Melt 2 tablespoons of butter in a skillet over medium heat. Add chicken and cook until done.
- Transfer chicken to a plate and cover with foil.
- Melt remaining butter in the skillet, add shallot and cook until softened. Add garlic and cook for 1 minute.
- Sprinkle flour over the mixture, whisk until golden.
- Gradually add chicken broth, whisking to combine. Cook until sauce thickens.
- Stir in half-and-half and gnocchi, cooking until tender.
- Add spinach and cheese, cook until spinach wilts and cheese melts.
- Place cooked chicken on top of gnocchi mixture and garnish with parsley.
Notes
For added flavor, consider using garlic-infused butter. You can substitute the Asiago cheese with Parmesan if desired. Feel free to add other vegetables like mushrooms or bell peppers for extra nutrition.