food fix. balsamic chicken with spinach & gnocchi with artichokes & sun-dried tomatoes.

adapted from Publix - Apron's recipe Balsamic Chicken with Baby Greens and Sun-Dried Tomato Gnocchi. 

Note: el kiddo really loves helping out in the kitchen, so I try to involve him as much as possible...I'll let you know when...

For the chicken:
- 3 boneless, skinless chicken breasts (cut each in half)
- sea salt
- pepper
- olive oil
- Herbes de Provence (mine came pre-mixed from Whole Foods, but you can fake your own from this)
- 1/4 cup balsamic vinegar (mine came from Trader Joe's)
- up to 1 bag (approx 7-10 oz) of baby spinach (I keep spinach on hand for everything- for sandwiches, salads- so I just use up whatever I have left in the bag)

1. Preheat large sauté pan on medium-high 2–3 minutes. Season both sides of chicken with salt and pepper. (NOTE: I usually let el kiddo grind the salt & pepper over while I hold the chicken...he keeps his hands off the raw chicken & my hands make fewer trips to the scorching kitchen sink!)
2. Drizzle some oil in the pan (a couple times around the pan), then add chicken and cover; cook a few minutes on each side.
3. Add a couple pinches of the Herbes de Provence. Add the vinegar & spinach; rotate chicken to top of greens and cover. Remove from heat; let stand 1–2 minutes or until greens are wilted. Serve.

For the gnocchi:
- 3/4 typical can artichoke hearts (coarsely chopped) (um, we have BIG ♥ for artichokes at our casa...prolly about only 1/2 the can actually made it in with the pasta...el kiddo takes his snacking privileges seriously in the kitchen)
- 1/2 cup sun-dried tomatoes (coarsely diced)
- 1 (14-oz) can reduced-sodium chicken broth
- 2-1/2 cups water
about 16-oz gnocchi pasta (whatever type you prefer- or can find. This time it was a basic semolina pasta *the only one* from Kroger's, but we really like the potato kind)
- 1 tbsp butter
- couple handfuls of shredded Parmesan, Asiago, or Percorino (again, your preference...we use whatever wedge we shredded down most recently)

1. Reserve 1/4 cup of the chicken broth; set aside. Combine remaining broth (about 1 1/2 cups) and water; cover and bring to boil on high for gnocchi. (I let el kiddo do all the pouring & monitoring duties)
2. Add gnocchi to boiling broth mixture (if needed, separate gnocchi before dropping into water). Cook and stir 4 minutes or until tender. (HINT: they float when ready)
3. Drain gnocchi. Return empty saucepan to medium-high heat. Place remaining 1/4 cup chicken broth, artichokes, and tomatoes in pan; cook 2–3 minutes or until heated. (I let el kiddo help out here- but he knows all of the stove & oven rules- he's 9, FYI)
4. Gently stir gnocchi, butter, and cheese into tomato mixture; cook 1 more minute or until butter and cheese melts. Serve. (El kiddo helps with the stirring. And we sprinkle just a bit more cheese on the gnocchi once plated)

Sooo good.

Serves 3-4. And for a realistic approach to how many this serves...
It fed the two of us twice. Had the BF been here...it would've fed the three of us once or left a small-portioned sized lunch for me the next day.