Garlic Chicken and Gnocchi

Instructions

Bring a large pot of water to a boil. Prepare all vegetables and other ingredients before beginning to cook.

Cut 1 1/2 pounds boneless skinless chicken breasts into 1-inch cubes. Bring a large pot of water to a boil.

In a small bowl, stir together 1 1/2 teaspoons paprika, 1 teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon onion powder, 1/2 teaspoon crushed red pepper flakes, and 1/4 teaspoon black pepper.

Heat a large, deep skillet over medium-high heat. Add 1 tablespoon olive oil, then add the chicken. Cook, stirring occasionally, until browned on all sides and cooked through. For smaller pieces, cook about 5 minutes; for larger pieces, cook 7 to 9 minutes. During the last 2 minutes of cooking, sprinkle about half of the seasoning mix over the chicken, stirring to coat. Remove chicken from the skillet and set aside.

Meanwhile, boil 2 pounds gnocchi according to the package directions and drain well.

In the same skillet, add half of the butter. Add 1 small yellow onion (diced), 8 ounces white or cremini mushrooms (quartered or sliced) and 2 medium zucchini (diced) Cook 5 minutes, until softened. Add 1 tablespoon minced garlic and the remaining half of the seasoning mix. Cook for 1 minute, stirring constantly, until fragrant.

Add the remaining 4 tablespoons of salted butter and the drained gnocchi to the skillet. Stir gently and cook for 3 to 4 minutes, allowing the gnocchi to brown slightly and crisp on the outside.

Return the chicken to the skillet with the gnocchi. Toss everything together with 1 (8 ounce jar) roasted red bell peppers (drained) and 2 cups baby spinach so the garlic butter coats evenly and the spinach wilts.

Turn off the heat. Zest the lemon directly over the skillet. Juice the lemon (about ¼ cup) and pour over the dish. Stir everything together one final time until well combined. Serve warm. Garnish with additional lemon zest, if desired (optional).

Main Dish