Ingredients
1/2 Tbsp Olive oil
450g Chicken breast
1 tsp Garlic powder
2 tsp Lemon pepper seasoning
2 tsp Italian herbs
2 tsp Crushed garlic
300ml Lite cooking cream
200ml Chicken stock
500g Gnocchi
40g Parmesan
1 Tbsp Lemon juice
2 cup Baby spinach
1 handful Fresh italian parsley
Methods
Prep the Chicken
Cut the chicken breast into smaller sized fillets.
Season the fillets with lemon pepper, garlic powder and Italian herbs.
Heat a pan over a medium heat with half the olive oil.
Grill the chicken until cooked through. Set aside.
Cook the sauce
In the same pan over medium heat, heat the remaining olive oil.
Add in the garlic and cook for around 20 seconds.
Add the chicken stock, lemon juice and cream and stir to combine.
Add the gnocchi, and bring to a boil.
Reduce the heat and bring to a simmer, cooking for around 6-8 minutes until the gnocchi is cooked through and the sauce has thickened. Stir occasionally.
Lastly, add the sliced chicken back into the pan along with the spinach and parmesan.
Let it cook until the spinach has wilted.
Season well with salt and pepper.
Garnish with fresh chopped parsley. Enjoy!
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