Ingredients
Method
- Cook the gnocchi according to package directions, then drain well and set aside. Drain the oil from the sun-dried tomatoes jar into a small bowl and reserve it for cooking.
- In a large skillet, heat the butter and reserved sun-dried tomato oil over medium-high heat. Add the chicken tenders, season with salt and pepper, and cook on both sides until no longer pink and lightly golden brown. Remove the chicken from the skillet and set aside on a plate.
- If the skillet seems dry, add a little more sun-dried tomato oil. Add the minced garlic and chopped sun-dried tomatoes to the skillet, sautéing for 2 to 3 minutes until the garlic is aromatic and fragrant.
- Pour in 1½ cups of milk and half-and-half, then add the Parmesan cheese to the skillet. In a small bowl, whisk together the cornstarch with 2 tablespoons of milk until smooth, then add this mixture to the skillet. Stir or whisk continuously for about 1 minute as the sauce thickens and bubbles.
- Stir the cooked gnocchi into the cream sauce and add the chicken tenders back into the skillet. Drizzle some sauce over the chicken, garnish with fresh parsley, and serve warm.
Nutrition
Notes
Ingredient Swap: I've found that if you're out of half and half, using a full cup of heavy cream instead of the milk and half and half combo makes the sauce incredibly rich and