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.