• INGREDIENTS:

• 1 lb chicken breast (450 g), cut into bite-size pieces

• 1 tbsp olive oil (15 ml)

• 1 tbsp butter

• 1 small yellow onion, diced (about 1 cup / 120 g)

• 3 cloves garlic, minced

• 1 cup heavy cream (240 ml)

• 1 cup chicken broth (240 ml)

• 1 tsp Italian seasoning

Ep. ⅒

• ½ cup grated Parmesan (50 g)

• 1 lb potato gnocchi (450 g), shelf-stable or fresh

• 2 cups fresh spinach (60 g)

• salt & black pepper

• crushed red pepper, fresh parsley, lemon zest (optional)

HOW TO COOK

1. Heat olive oil + butter in a large pan over medium-high (375°F / 190°C).

   Season chicken with salt and pepper, then cook until golden on all sides, about 5-6 minutes. Remove to a plate.

2. In the same pan, add onion and cook until soft, about 3 minutes. Add garlic and cook 30 seconds. Deglaze: pour in white wine or water. Pour in chicken broth + heavy cream, stir in Italian seasoning, and bring to a gentle simmer.

3. Drop gnocchi directly into the pan (no boiling needed). Cook 4-5 minutes, stirring occasionally - the sauce will thicken as gnocchi releases starch.

4. Stir in Parmesan, then add spinach and let it wilt. Return chicken to the pan and simmer 1-2 minutes. Taste and adjust salt/pepper. Add a pinch of red pepper or lemon zest if you want brightness.

• INFO (approx.):

Prep: 13 min

Cook: 17 min

Total: ~30 min

Makes: 2 servings

680 kcal | 45 g protein | 38 g fat | 48 g carbs (per serving)

(values varv dependina on brand of anocchi & cream.)

Serve hot, preferably with good bread - because trust me, you'll want to wipe the pan clean.