This is a quick and easy recipe for those busy weeknights but it doesn’t compromise on flavour! Pair it with an arugula, goat cheese salad with balsamic vinaigrette dressing (see dressing recipe below).

Servings: 6

Ingredients

4 chicken breasts
1-2 tbsp canola oil
1 cup sun-dried tomatoes (equivalent to a 270mL jar), very finely chopped
3 cloves garlic, minced
1/2 tsp thyme, dried
1/2 tsp parsley, dried
1/2 tsp red pepper flakes (double it if you want extra spice)
1/2 cup fresh Parmesan, plus more for sprinkling on each individual meal
1 1/4 cup chicken broth
1 cup half and half cream
1 tsp Italian seasoning, plus about 1/2 tsp to sprinkle on the chicken breast
2 packages gnocchi
Salt and pepper to taste
1/4 cup fresh basil, chopped

Instructions

1. In a wide and shallow pot, heat oil over medium heat. Add in the chicken breast and sprinkle with 1/2 tsp Italian seasoning, freshly cracked black pepper and a pinch of salt. Cover pot and cook on each side for 3-4 minutes, continuing until fully cooked.

2. Remove chicken from the pot and cut into bite sized pieces. Add in the garlic and sauté for about a minute. Add in thyme, parsley, red pepper flakes, more black pepper, chicken broth and stir to combine. Once you bring it to a simmer, slowly stir in the cream until combined. Simmer for about 10 minutes. Stir in chicken and Parmesan cheese until fully combined and melted.

3. Meanwhile, bring a large pot of water to boil. Add in the gnocchi and cook until floating (about 5 minutes). Add in gnocchi to sauce. Stir and top with fresh basil.

Note: If you don’t want chunks of sun-dried tomatoes then add to a blender or food processor with a bit of water and blend until smooth.

Balsamic Vinaigrette Dressing

1/3 cup canola oil
1-2tbsp balsamic vinegar (I prefer to used infused balsamic vinegar like blueberry)
1/4 tsp freshly cracked black pepper
pinch of salt

Combine all ingredients and whisk with a fork to emulsify. Drizzle over salad and enjoy.