One-Pot creamy gnocchi With Chicken And Leeks

• servings: 4

Ingredients

8 chicken tenders (about 2 ounces each) or diced boneless, skinless chicken breast

2 1/2 teaspoons Kickin' Chicken Poultry Seasoning (page 177) or store-bought poultry seasoning

1 cup sliced leeks, white parts only, cut into half-moons (2 to 3 large), rinsed well

1 3/4 cups 2% milk

1 pound potato gnocchi

½ cup freshly grated Pecorino Romano cheese

¼ cup sun-dried tomatoes (drained), cut into ¼ inch strips

Directions

Stir in the milk, gnocchi, Pecorino, sun-dried tomatoes, and remaining 1 teaspoon poultry seasoning. Bring to a boil over high heat. Reduce the heat to medium and cook, stirring occasionally, until the milk has reduced slightly and begins to thicken, about 3 minutes.

Give the mixture a big stir, then return the chicken to the skillet, slightly nestling it in. Reduce the heat to low and cook until til the sauce thickens slightly and the chicken is cooked through, 3-4 minutes. Serve right away.