Creamy Tuscan Chicken and Gnocchi

Ingredients: For the Chicken

• 1 large chicken breast cut into 6 long strips
• 1 teaspoon of Italian Seasoning
• 1 teaspoon of Paprika
• 1/4 teaspoon salt or more
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons Olive Oil (we used 2 tablespoons of the oil from the sun-dried Tomatoes)

Ingredients: For the Gnocchi

• 16 oz potato gnocchi
• 4 oz sun-dried tomatoes packed in olive oil but drained and chopped
• 6 cloves of garlic - minced
• 1//2 cup of chicken broth
• 1 cup of heavy cream
• 1 teaspoon of italian seasoning or Herbs from Provence
• 1/2 teaspoon of paprika
• 5 oz fresh spinach
• 7 oz canned artichoke hearts - chopped
• 1/4 teaspoon of red pepper flakes

How to cook the chicken:

• Season the chicken breast with italian seasoning, paprika, salt and freshly ground black pepper.
• Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron on stainless steel pan) over medium heat for 2 minutes.
• Add 2 tablespoons of olive oil (we used the oil from the sun-dried tomatoes).  Add chicken and cook onn medium heat for 5 minutes on one side, undisturbed.  This allows the chicken to sear.
• Flip the chicken over and reduce the heat to low-medium. Cook for about 5 minutes or longer, without moving it until it's cooked through.
• The meat thermometer should register 165 for the thickest part of the chicken.  Remove the chicken from the skillet.

How to cook the gnocchi:

• To the same, now empty skillet, add uncooked potato gnocchi, chopped sun-dried tomatoes and garlic.  Stir to coat for about 30 seconds to 1 minutes.
• Add chicken broth, heavy cream, italian seasoning and paprika.
• Bring to a boil on medium heat and stir everything well.  Cover with a lid and allow the gnocchi to cook for about 5 minutes on medium heat while the sauce simmers (boils on a low setting).
• Add fresh spinach and chopped artichokes and cook on medium heat, stirring frequently for 5 minutes until the spinach wilts to your liking.  Season with salt.
• Return cooked chicken back to the skillet and reheat gently.  Top with red pepper flakes.