Tuscan Chicken with Gnocchi

 

1,5 pounds (680g) chicken breast cut in bite sized pieces

5 tablespoons (38g) cornstarch, separated

2 tablespoons (28g) butter

2 tablespoons (30ml) olive oil

1/2 cup (120ml) dry white wine

1 1/2-2 cups (360-480ml) chicken stock

4-6 garlic cloves, minced

2 teaspoons mixed Italian seasoning 

1-1 1/2 cups (54-80g) sun dried tomatoes, drained and sliced

2 tablespoons (30g) tomato paste

3 tablespoons (45ml) heavy cream 

2 cups (60g) baby spinach

2 tablespoons (30ml) cold water

1/2 cup (45g) freshly grated parmesan cheese

salt & pepper to taste

1 pound (450g) store bought gnocchi

1. mix chicken pieces with 3 tablespoons (23g) cornstarch

2. heat a skillet and add butter and olive oil. Cook chicken until browned. No need to cook it through as it will cook further at a further stage. Remove from skillet and set aside

3. deglaze the skillet with the wine. Reduce to half. Add chicken stock, tomato paste, sun-dried tomatoes, Italian seasoning and garlic. Mix well

4. return chicken pieces to the skillet and simmer until the chicken is cooked through

5. mix the remaining cornstarch with the cold water and drizzle it into the skillet. Whisk until sauce has thickened. If the sauce is too thick, add some chicken stock

6. add the cream and parmesan cheese. Mix until the parmesan has melted, and then add the baby spinach. Mix until the spinach has wilted. Taste for seasoning and add salt & pepper if needed

7. cook the gnocchi as directed on the package. Drain and add to the skillet

Serve with some more parmesan cheese