By Anonymous Champagne
CREAMY CHICKEN GNOCCHI WITH SUN-DRIED TOMATOES
7 DAYS OF FEED YOUR FAMILY FOR UNDER $25.00
Recipe 2/7
CREAMY CHICKEN GNOCCHI WITH SUN-DRIED TOMATOES
Serves 4
Ingredients:
2 tablespoons extra virgin olive oil
600g chicken breasts (4 small or 2 large – cut in half for thinner steaks)
1 tablespoon roast chicken spice mix (you can buy this at the supermarket).
1 tablespoon butter
1 brown onion, diced
2 cloves garlic, finely chopped
1/4 cup sun dried tomatoes, chopped
1.5 cups thickened cream
1 teaspoon powdered chicken stock (mixed into 1/2 cup hot water)
500g packet gnocchi (form the dried pasta section)
1 cup spinach or silverbeet leaves, roughly chopped
1/2 cup grated parmesan
1/4 cup parsley, chopped (optional)
Method:
1. Place the chicken breasts, 1 tablespoon of olive oil and the roast chicken spice mix blend into a bowl and marinate with your hands.
2. Place a large fry pan onto high heat. Add the remaining 1 tablespoon olive oil to the pan and let it heat. Add the chicken pieces and brown/cook for 3-4 minutes each side. Turn the heat down if they are colouring too much. Remove and transfer to a plate.
3. To the same frying pan, add 2 tablespoons o water to deglaze the pan. Then add the butter and let it melt. Add the onion and cook, stirring for 3-4 minutes. Then add the garlic and sun-dried tomatoes and stir through for 1-2 minutes. Add the cream and chicken stock to the pan and combine. Then add the gnocchi to the pan and stir so that it sinks into the sauce. Place the lid on and let it cook for 5-6 minutes.
4. Return the chicken back to the pan and submerge the bottom half of the chicken into he sauce. Then add the spinach and toss through the gnocchi. Top with some grated parmesan and parsley.
Tip: You can check if your chicken is cooked while the gnocchi is cooking in the pan. If it’s still a little pink inside, add it to the sauce earlier. Place the lid on an let it finish cooking for approx. 5 minutes.
Updated at: Sun, 28 Jan 2024 05:40:30 GMT
Nutrition balance score
Unbalanced
Glycemic Index
61
Moderate
Nutrition per serving
Calories3170.9 kcal (159%)
Total Fat189.3 g (270%)
Carbs217.5 g (84%)
Sugars13.1 g (15%)
Protein139.8 g (280%)
Sodium4349.4 mg (217%)
Fiber8.3 g (30%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
2 tablespoonsextra virgin olive oil
600gchicken breasts
cut in half for thinner steaks
1 tablespoonroast chicken spice mix
you can buy this at the supermarket
1 tablespoonbutter
1brown onion
diced
2cloves garlic
finely chopped
¼ cupsun dried tomatoes
chopped
1 ½ cupsthickened cream
1 teaspoonpowdered chicken stock
mixed into 1/2 cup hot water
500ggnocchi
form the dried pasta section
1 cupspinach leaves
or silverbeet, roughly chopped
½ cupgrated parmesan
¼ cupparsley
chopped, optional
Instructions
Step 1
Serves 4
Step 2
1. Place the chicken breasts, 1 tablespoon of olive oil and the roast chicken spice mix blend into a bowl and marinate with your hands.
Step 3
2. Place a large fry pan onto high heat. Add the remaining 1 tablespoon olive oil to the pan and let it heat. Add the chicken pieces and brown/cook for 3-4 minutes each side. Turn the heat down if they are colouring too much. Remove and transfer to a plate.
Step 4
3. To the same frying pan, add 2 tablespoons o water to deglaze the pan. Then add the butter and let it melt. Add the onion and cook, stirring for 3-4 minutes. Then add the garlic and sun-dried tomatoes and stir through for 1-2 minutes. Add the cream and chicken stock to the pan and combine. Then add the gnocchi to the pan and stir so that it sinks into the sauce. Place the lid on and let it cook for 5-6 minutes.
Step 5
4. Return the chicken back to the pan and submerge the bottom half of the chicken into he sauce. Then add the spinach and toss through the gnocchi. Top with some grated parmesan and parsley.
Step 6
Tip You can check if your chicken is cooked while the gnocchi is cooking in the pan. If it’s still a little pink inside, add it to the sauce earlier. Place the lid on an let it finish cooking for approx. 5 minutes.
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