Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 package (16 oz) potato gnocchi
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup basil pesto
  • 1 cup heavy cream
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat olive oil in a 12-inch oven-safe skillet over medium-high heat. Add chicken cubes in a single layer and sear until mahogany-colored and cooked through (about 3-4 minutes per side). Remove chicken to a plate.
  2. In the same pan, melt the butter. Add the uncooked gnocchi and sauté without stirring for 2-3 minutes to develop a golden-brown crust, then toss and cook for another 3 minutes until pillowy.
  3. Lower heat to medium. Stir in the minced garlic and cook for 60 seconds until fragrant but not brown.
  4. Stir in the basil pesto and heavy cream. Use a spoon to scrape up the brown bits (fond) from the bottom of the pan. Bring to a gentle simmer for 2-3 minutes until the sauce thickens slightly.
  5. Stir in the fresh baby spinach and lemon juice until the spinach has wilted. Return the seared chicken to the pan and toss to coat in the sauce.