Mom Life with Adrienne

Ingredients:

• EVOO
• 2 boneless skinless chicken breasts
• salt/pepper
• 1 tsp onion powder
• 2 cups chicken broth
• 2 handfuls of baby spinach
• 1 package of gnocchi, thawed I used cauliflower gnocchi from Trader Joes
• 1 package of cherry tomatoes
• 1 Tbsp garlic, minced
• 1/4 cup heavy whippy cream
• 8 oz Parmesan, shredded

Directions:

1. In a large skillet over medium heat, drizzle EVOO. Add diced chicken. 
2. Season chicken with salt/pepper and onion powder.
3. Cook until chicken is no longer pink.
4. Add cherry tomatoes. Cook covered for 3 to 5 minutes until the tomatoes start to burst.
5. Add two cups of chicken broth and bring to a simmer. 
6. Add gnocchi. Cover and continue simmering for 5 to 7 minutes. Cook until gnocchi is soft and warmed.
7. Stir in heavy cream and cook for 1 minute
8. Stir in Parmesan until melted and combined
9. Add spinach. Cook until wilted.
10. Serve
11. Enjoy!!!

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