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Tucson Chicken and Gnocchi (one pan dish) Recipe

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This recipe for Tucson Chicken and Gnocchi (one pan dish) is from Mom's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 lb. boneless chicken thighs
1 tsp Italian seasoning
1 tsp paprika
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil

1 lb. potato gnocchi
4 oz sun-dried tomatoes, packed in oil, drained, and chopped
6 cloves garlic, minced
1/2 cup chicken broth
1 cup heavy cream
1 tsp Italian seasoning
1/2 tsp paprika
5 oz. fresh spinach
1/2 to 1 tsp red pepper flakes
Directions:
Directions:
Season the chicken thighs with Italian seasoning, paprika, salt, and pepper. Heat a Dutch oven with oil. Cook the chicken until seared on both sides. Turn down heat and cook meat until tender and reaches internal temperature of 170º.

Remove chicken and set aside. In the Dutch oven pace gnocchi, chopped sun dried tomatoes, and garlic. Stir to coat for about 1 minute.

Add chicken broth, cream, Italian seasoning, and paprika. Bring to boil on medium heat and stir well. reduce heat. Add spinach. Return chicken to mixture, cover and simmer with the rest of the spices.

Serve with a salad and bread.
Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I used a can of diced tomatoes rather than the sun-dried tomatoes. I like the flavor of this better, but you decide what works best for you.

Enjoy.

 

 

 

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