Balsamic Chicken with Baby Greens and Sun Dried Tomato Gnocchi

Chicken

• 1

  1) Preheat large saute pan on med-high heat 2-3 minutes. Season both sides of chicken with salt and pepper.

• 2

  2) Place oil in pan; swirl to coat. Add chicken; cover and cook 4-5 minutes on each side until cooked through. Meanwhile snip rosemary leaves (1/8 tsp).

• 3

  3)Add remaining ingredients (including rosemary) to pan. Rotate chicken to top of greens. Cover, remove from heat, and let stand 1-2 minutes until greens wilt. Serve with gnocchi.

Gnocchi

• 1

  1) Reserve 1/4 C of chicken broth and set aside. Combine remaining broth (about 1-1/2 C) and water in large saucepan; cover and bring to a boil on high. Meanwhile, dice artichokes and tomatoes coarsely. Set aside.

• 2

  2) Add gnocchi to boiling broth mixture. Cook 4 minutes, stirring occasionally, or until tender.

• 3

  3) Drain gnocchi. Return empty saucepan to med-high heat. Place remaining 1/4 C broth, artichokes and tomatoes in pan; cook 2-3 minutes.

• 4

  4) Stir in gnocchi, butter and cheese into tomato mixture; cook 1 more minute or until butter and cheese melt. Serve!