Creamy Tomato Gnocchi

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium skillet over medium-high heat, add thin CHICKEN BREAST (seasoned with light SALT, PEPPER and CAYENNE PEPPER on each side) and cook until golden on each side. ~2 min/side.

Step 2

In same pan add 1 Tbsp of BUTTER and scrape fond

Step 3

Once melted add 4 cloves GARLIC and cook for 30 seconds.

Step 4

Stir in 1 tsp DIJON MUSTARD, 2 Tbsp SUN DRIED TOMATOES (julienned), 1 tsp ITALIAN SEASONING, and 1 cup WHITE WINE. Cook for ~2 min.

Step 5

Add 1 cup HEAVY WHIPPING CREAM and 1 pound GNOCCHI. Stir and cover with a lid. Cook for ~5 min.

Step 6

Stir in 1/2 cup PARMESAN, 1 chopped handful BASIL, and 1 chopped handful SPINACH. Cook for ~3 min.

Step 7

Taste gnocchi to determine if done. Add chicken breast and stir.

Step 8

Plate gnocchi first then add chicken on the side. Top with Parmesan and leftover basil.