1chickenbreastskinless boneless, chopped into bite-sized pieces
1tspItalian seasoning
salt and freshly ground black pepperto taste
2Tbspolive oildivided
1cupmushroomssliced
8ouncespotato gnocchi
½cuplow sodium chicken stock
¼cuphalf & half
2clovesgarlic minced
2tspflour
½tspItalian seasoning
½tsppaprika
1cupfresh spinachroughly chopped
salt and freshly ground black pepper to taste
Instructions
Stir in mushrooms and chicken into the skillet and season with salt and pepper.
Flip the chicken over and cook for about 5 more minutes or until it's cooked through. Remove the chicken from the skillet to a plate and set aside.
Heat the remaining Tbsp of olive oil in the same, now empty, skillet. Cook sliced mushrooms in remaining 1 Tbsp of olive oil over medium heat for about 1 or 2 minutes, until lightly browned and softened. Remove cooked mushrooms from the skillet and place on the plate with the chicken.
To the same, now empty, skillet add the garlic and stir for one minutes. Add the flour and stir until it incorporates with the residual olive oil in the skillet. Add uncooked potato gnocchi, chicken stock, half & half, Italian seasoning, and paprika. Bring the mixture to a heavy simmer on medium heat and stir everything well. Cover with lid, and allow the gnocchi to cook for about 5 minutes on medium heat, while the sauce simmers
Add fresh spinach, and cook on medium heat, stirring frequently for about 3 minutes until the spinach wilts to your liking.
Stir in mushrooms and chicken into the skillet and season with salt and pepper.