One-pan Creamy Chicken and Gnocchi

INGREDIENTS

1 box lasagna noodles

1 large onion, chopped

3 cloves garlic, minced

kosher salt

Freshly ground black pepper

1 tsp. dried oregano

2 packages frozen spinach, thawed and drained of excess liquid

3 c. ricotta

1 large egg

1/2 c. Parmesan

1/2 tsp. ground cinnamon

3 c. mozzarella

2 c. marinara

Freshly chopped parsley, for garnish

DIRECTIONS

Season chicken on both sides with salt and pepper. In a large skillet over medium-high heat, heat 1 tablespoon oil. Add chicken and cook until golden, 4 minutes per side. Remove from skillet.
Reduce heat to medium and add remaining 1 tablespoon oil. Add shallot and mushrooms and cook until golden, 5 minutes. Add garlic, thyme, and oregano and cook until fragrant, 1 minute more. Add broth and scrape up any brown bits on bottom of pan, then slowly add in half and half. Bring to a simmer and season with salt, pepper, and a pinch of red pepper flakes. Stir in gnocchi and return chicken to pan. Let simmer until chicken is cooked through and internal temperature reaches 165°, 8 to 10 minutes, stirring occasionally. Remove chicken from skillet.
Add cheeses and stir until melted, then add spinach and stir until wilted.
Slice chicken and return to skillet. Season with more salt and pepper to taste.

4 servings

Prep time:0 hours 15 mins

Total time:0 hours 40 mins

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