Main Course · Serves 2
with Chicken & Bacon plus Spinach in a Sun-Dried Tomato Cream Sauce
Ready for a dish that hits every craveable high note? Welcome this star to the stage—it's creamy, smoky, rich, bacony, and packed full of tender chicken and fluffy little gnocchi pillows. Sun-dried tomatoes, onion, garlic, and spinach add delicious depth to the savory sauce. A handful of Parm and more bacon on top will have you singing for your supper.
Adjust rack to middle position and preheat oven to 450 degrees. Bring a medium pot of salted water to a boil. Wash and dry produce.
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Wipe out pan.
While bacon cooks, halve, peel, and finely dice onion. Peel and mince or grate garlic. Finely chop sun-dried tomatoes.
Pat chicken* dry with paper towels. Season all over with half the thyme (you’ll use more later), salt, and pepper.
Heat a drizzle of oil in a medium, preferably ovenproof, pan over medium-high heat. Add chicken; cook until browned but not cooked through, 2-3 minutes per side. TIP: If your pan isn’t ovenproof, transfer chicken to a baking dish now.
Transfer pan to oven. Roast on middle rack until chicken is cooked through, 6-8 minutes. Transfer to a cutting board.
While chicken cooks, add gnocchi to pot of boiling water; cook until tender, 3-4 minutes.
Reserve 2 cups gnocchi cooking water (3 cups for 4 servings), then drain.
While gnocchi cooks, heat a drizzle of oil in pan used for bacon over medium-high heat. Add onion and cook, stirring occasionally, until browned and softened, 6-8 minutes.
Add garlic and sun-dried tomatoes; cook, stirring, until fragrant, 1-3 minutes. Reduce heat to medium.
Stir in ¾ cup reserved gnocchi cooking water, cream cheese, cream sauce base, stock concentrate, half the Parmesan (save the rest for serving), ¼ tsp thyme, and ¼ tsp sugar (use 1¼ cups gnocchi cooking water, ½ tsp thyme, and ½ tsp sugar for 4 servings). Cook, stirring, until sauce begins to thicken, 2-4 minutes. TIP: If sauce becomes too thick, add splashes of water.
Add spinach, gnocchi, 1 TBSP butter (2 TBSP for 4 servings), a pinch of salt, and pepper to pan with sauce. Turn off heat; stir until spinach wilts and butter has melted. Season with a pinch of salt and pepper.
Cut chicken crosswise into slices.
Divide gnocchi between plates. Top with chicken, bacon, and remaining Parmesan. Serve.
Bacon is fully cooked when internal temperature reaches 145°.
Chicken is fully cooked when internal temperature reaches 165°.
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