- 4
- 30 mins
- 30 mins
Ingredients
- 1 Tablespoon olive oil
- 2 boneless skinless chicken breasts
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 package (16 oz) potato gnocchi
- 1/4 cup butter
- 4 cups baby spinach leaves or chopped kale leaves, stems removed
- 1 can (15.25 oz) whole kernel sweet corn, drained
- 3 Tablespoons grated Parmesan cheese
Preparation
Step 1
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through.
Top with Parmesan cheese just before serving.
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