Target: 6 × 4 inches · landscape

Creamy Tomato Chicken, Broccoli & Gnocchi

40 min · 4 servings

Ingredients

□ 1 lb boneless, skinless chicken breast, cut into bite-size pieces

□ 1 tbsp olive oil

□ 1 tsp kosher salt

□ 1/2 tsp freshly ground black pepper

□ 1 small yellow onion, finely diced

□ 3 garlic cloves, minced

□ 2 tbsp tomato paste

□ 1 can (14.5 oz) crushed tomatoes

□ 1 cup low-sodium chicken broth

□ 1/2 cup heavy cream

□ 1 lb potato gnocchi, shelf-stable or refrigerated

□ 3 cups small broccoli florets

□ 1/2 cup finely grated Parmesan

□ 1/4 tsp red pepper flakes

□ 2 tbsp chopped fresh basil

1. Prep chicken and vegetables. Sear chicken in oil with half the salt and pepper until browned and 165 F; transfer out.

2. Soften onion, then garlic. Cook tomato paste briefly; add crushed tomatoes, broth, cream, pepper flakes, and remaining salt.

3. Cover gnocchi in the simmering sauce for 4 minutes, stirring once; add broccoli and cover for 3 to 4 minutes more.

4. Return chicken and juices for 2 minutes. Turn off heat, melt in Parmesan, and loosen with water if needed.

5. Finish with basil and serve while the gnocchi are tender and sauce is glossy.

Cook’s note: Cut broccoli florets small so they turn tender during their short covered simmer.