Recipe

A scarily delicious dish, perfect for autumnal evenings.

Serves: 4 | Prep time: 30 mins | Cooking time: 30 mins

Italian | Main | Cardiff Mum

Ingredients

• 300g Chicken Fillets
• 2 Tsps Oregano
• 1 Tsp Smoked Paprika
• 1 Tbsp Garlic Powder
• 2 Tbsps Butter
• 1 Tbsp Garlic, Minced
• 3 Carrots, Thinly Sliced
• 1 White Onion, Chopped
• 1 Litre Chicken Stock
• 1 Tbsp Flour Mixed With 3 Tbsps Of Water
• 150ml Double Cream
• 1 Tsp Oregano
• 50g Parmesan, Grated
• 1 Handful Of Spinach
• 1 Handful Of Parsley, Finely Chopped
• 1 Handful Basil Leaves, Finely Chopped
• 500g Gnocchi
• 1 Tbsp Oil

Method

1. In a bowl, add the chicken and seasonings and then mix to coat the chicken. Heat up a little oil in a frying pan and add the chicken, cook on both sides until golden and crispy and fully cooked inside then remove. Shred or chop up the chicken into small chunks.
2. Heat up a large pot, add the oil and butter then your sliced carrots and onion and cook until onions have softened.
3. Add your stock, cream and seasonings to the pot then cover and let it simmer for 30 mins then add your chicken back in with the parmesan, parsley, basil and chilli flakes if you like them.
4. Divide into bowls and finish with some more parmesan and chopped parsley and even some crispy bacon bits If you have them.