Chicken and Gnocchi Skillet

• 4 4-oz. chicken breast cutlets

• 1 1/2 tsp. dried Italian seasoning

• 1 tsp. kosher salt

• 1/3 cup drained and chopped sun-dried tomatoes in oil plus 2 Tbsp. oil from jar (from a 7-oz. jar), divided

• 3 cloves garlic, finely chopped (about 1 Tbsp.)

• 1 cup chicken stock

• 3/4 cup heavy cream

• 1 16-oz. pkg. potato gnocchi

• 1 5-oz. pkg. baby spinach

• 1 oz. Parmesan cheese, grated (1/4 cup)

Directions

1. Season the chicken.

   Pat chicken dry. Sprinkle both sides with Italian seasoning and salt.

2. Cook chicken.

   Heat tomato oil in a large skillet over medium-high. Add chicken; cook, turning once, until cooked through, about 4 minutes. Transfer to a cutting board

3. Cook gnocchi.

   Add tomatoes and garlic to skillet; cook over medium, stirring, until fragrant, about 30 seconds. Add stock and cream; bring to a simmer over medium-high. Add gnocchi; simmer, stirring occasionally, until slightly thickened, about 1 minute. Add spinach by the handful, stirring constantly, until spinach is wilted and gnocchi is tender, about 2 minutes.

4. Stir in cheese.

   Remove from heat; stir in cheese. If needed, add a splash of water or more stock to loosen sauce.

5. Top with chicken cutlets.

   Slice chicken cutlets and place on top of gnocchi mixture.