Healthy Chicken Gnocchi Skillet

Serves 4

• 2 tbsp. olive oil

• 1 lb. chicken breast, chopped

• sea salt & black pepper, to taste

• 1 lb. potato gnocchi

• 2 cloves garlic, minced

• 1 onion, diced

• 3.5 oz. mushrooms, diced

• 1 tsp. Italian seasoning

• 1½ tsp. paprika

• ¼ tsp. red pepper flakes

• 8 fl oz. low-sodium chicken broth

• 4 fl oz. half & half

• 3.5 oz. baby spinach

• fresh parsley, chopped, for garnish

Heat a large skillet over medium heat and add the olive oil. Season the chicken with salt and pepper, then cook in the skillet for 4-5 minutes until fully cooked and browned. Remove the chicken from the skillet and set aside.

While the chicken is cooking, prepare the gnocchi according to the package instructions, then drain and set aside.

In the same skillet, add the garlic, onion, mushrooms, Italian seasoning, paprika and red pepper flakes. Sauté until the vegetables are translucent.

Pour in the chicken broth and gradually whisk in the half & half. Continue whisking until the sauce thickens.

Add the spinach and cooked gnocchi into the skillet and cook for 3-4 minutes until the spinach wilts.

Return the chicken to the skillet. Season to taste with more salt and pepper, if needed. Serve warm, garnished with parsley.