Ingredients

• 1 tbsp oil
• 2 boneless skinless chicken breasts, cut into 1-inch cubes
• 1 shallot, diced
• 2 garlic cloves, minced
• 1/3 cup pesto sauce
• 1 cup chicken broth
• 1/4 cup heavy cream
• 1 lb gnocchi
• 2 cups chopped baby spinach
• 1/4 cup freshly grated Parmesan cheese
• Salt and freshly ground black pepper

Preparation

In a large skillet, heat the oil over medium-high heat. Add the chicken to the skillet and season with salt and pepper to taste. Cook, stirring occasionally, until the chicken is no longer pink and begins to brown, about 6 to 8 minutes. Add the shallot and garlic. Cook, stirring, until they become fragrant, about 30 seconds. Stir in the pesto sauce and continue to cook, stirring, until everything is well combined, about 30 seconds. Stir in the broth and cream. Bring the mixture to a simmer and add the gnocchi. Continue to cook, stirring often, until the liquid has mostly been absorbed and thickened, about 2 to 3 minutes. Stir in the baby spinach and freshly grated Parmesan cheese. Continue to cook until the spinach is wilted, about 1 minute.
Serve immediately topped with some more Parmesan cheese or store in the refrigerator for up to 3 days.