Chicken with Gnocchi, Corn, and Spinach
Ingredients
- 1 (16-oz) pkg gnocchi
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1½ lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 1 (8-oz) carton heavy cream
- 1 tsp Italian seasoning
- 2 (6-oz) pkg baby spinach
- 1 tomato, chopped
Instructions
- Cook gnocchi according to package directions, adding corn during last 2 minutes of cooking. Drain, reserving 1 cup pasta water.
- Meanwhile, cut chicken into bite-size pieces; season lightly with salt and pepper. Melt butter in a large nonstick or cast-iron skillet over medium-high heat; add chicken, and cook 5 minutes or until browned.
- Stir in cream and Italian seasoning; bring to a boil, reduce heat, and simmer 8 minutes or until slightly thickened. Gradually add spinach, stirring until wilted.
- Add gnocchi, corn, and tomato. Thin sauce with reserved pasta water, if needed. Season with salt and pepper to taste.
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