Yields: 4 serving(s) Time:
40 minutes
Ingredients -
2 Tbsp. extra-virgin olive oil
-
2 (8-oz.) boneless, skinless chicken breasts
- Kosher salt
-
6 Tbsp. unsalted butter, divided
-
2 tsp. crushed oil-packed Calabrian chiles, divided
- 1 shallot, finely chopped
- 7 garlic cloves, grated
- 2 Tbsp. tomato paste
-
1 1/4 cups (or more) low-sodium chicken broth
-
1 (17.5-oz.) pkg. gnocchi
-
1 oz. Parmesan, finely grated (about 1/2 cup) plus more for serving
- Fresh basil leaves, for serving
Directions
• Step 1
Arrange a rack in center of oven; preheat to 350°. In a large skillet over medium-high heat, heat oil. Season
chicken on both sides with salt. Cook, turning occasionally, until golden brown on both sides (chicken won’t
be fully cooked through), about 6 minutes per side.
• Step 2
Add half of butter and half of chiles to skillet and cook, stirring and basting chicken, until liquid is
bubbling, 3 to 5 minutes.
• Step 3
Transfer chicken to a baking sheet and bake until an instant-read thermometer inserted into thickest part
registers 165°, 5 to 10 minutes.
• Step 4
Meanwhile, in same skillet over medium heat, cook shallot and garlic, stirring, until shallot is slightly
softened, about 2 minutes. Add tomato paste and cook, stirring often, until dark red and craggly pieces form
in oil, about 2 minutes. Add broth and bring to a simmer. Add gnocchi and cook, stirring occasionally, until
tender and sauce thickens, 6 to 8 minutes.
• Step 5
Stir in remaining butter and chiles. Remove from heat and stir in Parmesan; season with salt, if needed. If
sauce gets too thick, add broth 1 Tbsp. at a time until desired consistency is reached.
• Step 6
Slice chicken and tuck in between gnocchi. Top with basil and more Parmesan. |
