Ingredients
1
tablespoon olive oil
2
boneless skinless chicken breasts
1/4
teaspoon salt
1/8
teaspoon black pepper
1
package (16 oz) potato gnocchi
1/4
cup butter
4
cups baby spinach leaves or chopped kale leaves, stems removed
1
can (15.25 oz) whole kernel sweet corn, drained
3
tablespoons grated Parmesan cheese
Preparation
In 10-inch skillet, heat oil over medium heat. Season chicken breasts with salt and pepper. Cook chicken breasts in oil 6 to 8 minutes on each side or until golden brown and juice of chicken is clear when center of thickest part is cut (at least 165°F). Transfer to cutting board; let rest 5 minutes. Cut into slices.
Make gnocchi in boiling water as directed on package; drain.
Melt butter in same skillet over medium heat; continue to cook 2 to 3 minutes or until butter is golden brown in color.
Add gnocchi, spinach and corn to skillet, cooking 3 to 5 minutes or until gnocchi is golden brown and spinach is slightly wilted. Add chicken, and cook 1 to 2 minutes longer or just until heated through. Top with Parmesan cheese just before serving.
