Asiago Chicken & Gnocchi
Asiago Chicken & Gnocchi is rich, cheesy, and packed with tender chicken and pillowy gnocchi in a silky cream sauce.
Course: MainCuisine: ItalianDifficulty: Medium
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutesIngredients
1 pound chicken breasts
1/4 cup all-purpose flour
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy cream
1 cup grated Asiago cheese
1 pound gnocchi
2 cups baby spinach
2 cloves garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
Directions
- Season chicken breasts with salt and black pepper. Coat them evenly in flour, shaking off any excess.
- In a large skillet, heat olive oil over medium heat. Add chicken breasts and cook until golden brown and cooked through.
- Remove chicken from the skillet and set aside. In the same skillet, add garlic and sauté for about 1 minute.
- Pour chicken broth into the skillet and bring it to a simmer, scraping the bottom to deglaze the pan.
- Stir in heavy cream and bring to a gentle boil, then reduce heat to low and add the Asiago cheese gradually.
- Continue stirring until the cheese has melted, creating a smooth and creamy sauce. Add gnocchi to the skillet.
- Cook gnocchi in the sauce until they are tender and fully cooked. Stir in baby spinach until wilted.
- Slice the chicken breasts and return to skillet. Mix everything to coat chicken and gnocchi with the sauce.
- Serve the Asiago chicken and gnocchi hot, garnished with additional Asiago cheese if desired.
Nutrition Facts
- Total number of serves: 4
- Calories: 250kcal
- Cholesterol: 0mg
- Sodium: 620mg
- Potassium: 400mg
- Sugar: 8g
- Protein: 6g
- Calcium: 60mg
- Iron: 2mg
Tender chicken, pillowy gnocchi, and a creamy Asiago sauce come together in this rich, soul-warming dish. Pour a glass of oaked Chardonnay to complement the cheese, a Pinot Bianco for a touch of freshness, or a light red Dolcetto for a unique Italian spin on your wine pairing.
