Creamy Boursin Chicken & Gnocchi with Sun-Dried Tomatoes

Ingredients

• 1 lb potato gnocchi
• 1 lb chicken breast, cut into bite-sized pieces
• 1 small onion (diced)
• 2 tbsp tomato paste
• 4 cloves garlic (minced)
• 1/4 cup sun-dried tomatoes
• 1 tsp each oregano and Italian seasoning
• Seasonings to taste: Salt, black pepper, paprika, and garlic powder
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1 block Boursin Garlic & Fine Herbs cheese (5.2 oz)
• 1/2 cup freshly grated Parmesan cheese
• 2 cups of fresh spinach

Instructions

1. Bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Drain and set aside.
2. While the gnocchi cooks, season the chicken evenly with salt, pepper, paprika, and garlic powder. Drizzle with a little olive oil and toss to coat.
3. Heat a large skillet over medium-high heat with a drizzle of olive oil. Add the chicken and cook until golden brown and cooked through. Remove from the skillet and set aside, reserving any juices.
4. In the same skillet, add the diced onion and minced garlic sauté until softened.
5. Add the tomato paste
6. Pour in the chicken broth and bring to a gentle simmer. Stir in the sun-dried tomatoes with some of the oil, oregano and Italian seasoning.
7. Reduce the heat to low and add heavy cream, Boursin cheese, and Parmesan cheese. Stir until the cheese has melted and the sauce is smooth and creamy. Season with additional salt and pepper to taste if needed.
8. Return the cooked chicken and any resting juices to the skillet, then add the cooked gnocchi and fresh spinach. Stir until everything is coated and the spinach has wilted.
9. Remove from the heat, cover with a lid, and let rest for 3-5 minutes to allow the sauce to thicken. Serve topped with extra Parmesan cheese and crusty bread for dipping.