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Creamy Tomato Chicken & Gnocchi
with Broccoli & Parmesan
20 minWellness at Blue Apron
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4 Servings
- Est. 550 Cals/serving
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DownloadPlease note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
In this recipe, we’re bringing together tender bites of chicken and a Calabrian chile-spiced tomato sauce with a duo of gnocchi and broccoli (added to the same pot for quick-cooking and easy cleanup). A dollop of crème fraîche stirred in just before serving adds a final layer of richness to the dish.
Get Cooking
fresh
ingredients
Title
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1⅛ lbs Chopped Chicken Breast
- 17.6 oz Gnocchi
- 1 14-Ounce Can Whole Peeled San Marzano Tomatoes
- 1 lb Broccoli
- 2 cloves Garlic
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2 Tbsps Ghee
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1½ tsps Calabrian Chile Paste
- 2 Tbsps Tomato Paste
- 2 Tbsps Crème Fraîche
- ¼ cup Grated Parmesan Cheese
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1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem. Cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a large bowl and gently break apart with your hands.
2
Cook the chicken & make the sauce:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, Italian seasoning, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the broccoli & gnocchi:
While the chicken cooks, add the broccoli florets to the pot of boiling water; cook 3 minutes. Add the gnocchi and continue to cook 2 to 3 minutes, or until the gnocchi float to the top of the pot and the broccoli is tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish & serve your dish:
To the pot of cooked broccoli and gnocchi, add the cooked chicken and sauce and crème fraîche. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the cheese. Enjoy!
1
Prepare the ingredients:
Remove the ghee from the refrigerator to bring to room temperature. Fill a large pot with salted water; cover and heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom 1/2 inch of the stem. Cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Place the tomatoes in a large bowl and gently break apart with your hands.
2
Cook the chicken & make the sauce:
Pat the chicken dry with paper towels; season with salt and pepper. In a large pan (nonstick, if you have one), heat the ghee on medium-high until melted. Add the seasoned chicken in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Add the chopped garlic, Italian seasoning, tomato paste, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter). Cook, stirring occasionally, 4 to 6 minutes, or until the liquid is slightly reduced in volume and the chicken is cooked through. Turn off the heat. Taste, then season with salt and pepper if desired.
3
Cook the broccoli & gnocchi:
While the chicken cooks, add the broccoli florets to the pot of boiling water; cook 3 minutes. Add the gnocchi and continue to cook 2 to 3 minutes, or until the gnocchi float to the top of the pot and the broccoli is tender. Turn off the heat. Drain thoroughly and return to the pot.
4
Finish & serve your dish:
To the pot of cooked broccoli and gnocchi, add the cooked chicken and sauce and crème fraîche. Stir to thoroughly combine. Taste, then season with salt and pepper if desired. Serve the finished gnocchi garnished with the cheese. Enjoy!
Tips from Home Chefs
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