Creamy Tuscan Chicken with Gnocchi

#ChickenRecipes #CreamyTuscanChicken #EasyRecipes
This Creamy Tuscan Chicken with Gnocchi is a wonderful weeknight dinner idea that comes together quickly and easily! You'll love the combination of flavors from the creamy tomato sauce loaded with sundried tomatoes, spinach, and moist and tender chicken.

It uses up a lot of pantry staples you may already have on hand. You can serve it skillet to table for a low-carb dinner, or serve it my favorite way which is tossed with some pillowy gnocchi. It's perfect cold-weather comfort food and reheats well for the lunchbox the next day! And of course, don't forget the freshly grated parmesan cheese. These flavors pair beautifully with a little salty cheese on top. 

CHAPTERS:
00:20 Tossing Chicken with Cornstarch
00:53 Searing the chicken
1:48 Making the Creamy Tuscan Chicken Sauce
3:18 How to Thicken a Sauce with a Cornstarch Slurry
4:40 What to serve with Creamy Tuscan Chicken
5:04 How to know when Gnocchi are done cooking
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CREAMY TUSCAN CHICKEN WITH GNOCCHI RECIPE
Serves 4-6
*Print Recipe Here* https://bit.ly/3HR8JxC

INGREDIENTS:
1 lb (450g) of chicken tenderloins, cut into bite-sized pieces
4 Tbsp (30g) Cornstarch, separated
1 Tbsp (14g) unsalted butter
1 Tbsp (15ml) olive oil
1/3 cup (80ml) of a dry white wine (Chardonnay, Sauvignon Blanc, etc)
1 1/2 cups (375ml) of Chicken Stock
2 garlic cloves, minced
1 tsp (5ml) Italian Seasoning
1 cup (54g) sundried tomatoes, drained and sliced
1 Tbsp (15ml) Tomato Paste
2 Tbsp (30ml) heavy cream
2 cups (60g) baby spinach
2 Tbsp (30ml) very cold water
1/4 cup (23g) parmesan cheese, grated plus more for garnishing and serving
1 lb (454) of store-bought Gnocchi or your favorite pasta

METHOD:
Toss the chicken with 2 Tbsp (15g) cornstarch until coated. Dust off excess.

Heat a 12" non-stick skillet over medium-high heat. Add the butter and the oil. Once the butter and oil are sizzling, slowly add each piece of chicken and cook for a few minutes until the chicken is golden brown, then flip.
Continue to cook until the other side is browned. Don't worry about cooking the chicken all the way through at this stage, you'll do that at a later stage.

Once browned, transfer the chicken with a slotted spoon to a clean plate. Leaving the drippings in the pan.

Set a pot of salted water to boil for the Gnocchi.

Deglaze the chicken pan with white wine. Simmer until it's reduced by 1/3. Then add the chicken stock, the sundried tomatoes, tomato paste, Italian Seasoning, and the garlic.

Add the chicken back in and simmer until the chicken is cooked through and the sauce starts to slowly come up to a boil.

Then in a small bowl mix the remaining 2 Tbsp of cornstarch (15g) with 2 Tbsp (30ml) of very cold water. Slowly add this mixture to the sauce, whisking as you go, thickening the sauce. If your sauce gets too thick, add more chicken stock or you can also add a ladle or two of the starchy pasta water too.

Then add the heavy cream, and the parmesan cheese. whisk to combine and then add the baby spinach, whisking until it starts to wilt. Taste it for seasoning and add salt and pepper if desired. Set sauce aside, taking it off the heat.

Cook the Gnocchi for 5-8 minutes. Drain it and add the cooked gnocchi to the skillet to coat them with the sauce.

Serve skillet-to-table or transfer to a platter and serve with grated parmesan cheese and red pepper flakes if desired.

ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.