Ingredients:

  • 4 (approx. 6 oz / 170g each) Boneless, skinless chicken breasts
  • 2 Tbsp (30 ml) Extra virgin olive oil
  • 1 Tbsp (15 ml) Fresh lemon juice
  • 1 tsp (5 ml) Dried oregano
  • ½ tsp (2.5 ml) Dried thyme
  • ½ tsp (2.5 ml) Smoked paprika
  • ½ tsp (3 g) Kosher salt (for chicken)
  • ¼ tsp (1.5 g) Freshly ground black pepper (for chicken)
  • 2 Tbsp (30 g) Unsalted Butter
  • 2 Tbsp (30 ml) Olive Oil (for sauce)
  • 1 medium Shallot (finely minced)
  • 2 cloves Garlic (crushed or minced)
  • 1 (12 oz / 340 g) jar Roasted Red Peppers, drained well
  • 1 cup (240 ml) Chicken Stock (low sodium)
  • ½ cup (120 ml) Double Cream (Heavy whipping cream)
  • ¼ cup (25 g) Freshly grated Parmesan cheese
  • 1 Tbsp (15 ml) Tomato Purée (tomato paste)
  • ½ tsp (3 g) Kosher salt (for sauce)
  • ¼ tsp (1.5 g) Black pepper (for sauce)
  • Pinch of Chilli flakes (optional, for heat)
  • 1 package (16 oz / 500 g) Potato gnocchi
  • ¼ cup (10 g) Fresh Basil leaves (finely chopped, for garnish)
  • Extra Virgin Olive Oil (for drizzling)

Instructions:

  1. Marinate the Chicken: Pat chicken breasts dry. In a shallow dish, combine 2 Tbsp olive oil, lemon juice, oregano, thyme, smoked paprika, salt, and pepper. Add the chicken and turn to coat completely. Let rest at room temperature for at least 15 minutes.
  2. Prep the Sauce Base: Finely mince the shallot and garlic. Drain the roasted red peppers thoroughly and pat them dry with kitchen paper.
  3. Sauté Aromatics: Heat butter and 2 Tbsp of olive oil in a large saucepan over medium heat. Add the minced shallot and cook until softened and translucent, about 3 minutes. Add the garlic and cook for 1 minute until fragrant—do not let it brown.
  4. Simmer and Blend: Stir in the tomato purée, salt, pepper, and chilli flakes (if using). Add the drained roasted red peppers and the chicken stock. Bring to a gentle simmer, then turn off the heat. Carefully transfer the mixture to a blender or food processor and blend until completely smooth and velvety.
  5. Finish the Sauce: Return the puréed sauce to the saucepan over low heat. Stir in the double cream and the grated Parmesan cheese until melted and fully incorporated. Keep warm.
  6. Grill the Chicken: Preheat a grill or grill pan to medium-high heat. Lightly oil the grates. Grill the chicken breasts for 5–7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  7. Rest and Slice: Remove chicken from the grill. Let it rest on a cutting board for 5 minutes before slicing it into thick strips against the grain.
  8. Cook the Gnocchi: While the chicken rests, bring a small pot of salted water to a boil. Add the gnocchi and cook according to package directions (usually 2–3 minutes). The gnocchi is ready when it floats to the surface.
  9. Reserve Pasta Water: Before draining, reserve about ½ cup (120 ml) of the starchy gnocchi cooking water. Drain the gnocchi immediately.
  10. Combine: Transfer the drained gnocchi directly into the saucepan with the red pepper sauce. Toss gently to coat. If the sauce seems too thick, add reserved gnocchi water, 1 tablespoon at a time, until the desired coating consistency is reached.
  11. Plate and Garnish: Divide the gnocchi and sauce among bowls. Arrange the sliced grilled chicken strips over the top of the gnocchi.
  12. Serve: Garnish generously with freshly chopped basil and a final dusting of Parmesan cheese. Serve immediately.