I try to make a new recipe at least every couple of weeks when Bryan is home. Yes, “when Bryan is home”, you caught that, huh? I don’t cook much when it is just Jacey and I. I never have gotten that making food for 1 down very well (she doesn’t eat much and I can’t eat much). Anyway, I digress. I made this last night and it was a HUGE hit with all 3 of us.
Creamed Chicken with Gnocchi
1 pound potato gnocchi
4 tablespoons unsalted butter
1 onion, roughly chopped and then minced in a food processor
1 red bell pepper, roughly chopped and then minced in a food processor
4 cups fresh baby spinach
12 ounces boneless, skinless chicken breasts, cut into chunks
kosher salt
fresh ground black pepper
2 tablespoons flour
1 cup fat free half-and-half
1 cup chicken broth
Pam cooking spray, butter flavor
Cook gnocchi according to package directions, drain and set aside.
Saute spinach in a large skillet with a spray of Pam until tender. Squeeze out excess liquid and set aside.
In the same skillet, heat 2 tablespoons butter over medium-high heat. Add the onion and bell pepper, cook, stirring often for about 5 minutes. Add the chicken and cook, stirring occasionally, until just cooked through, about 5-6 minutes. Season with salt and pepper.
In a small saucepan, melt remaining 2 tablespoons of butter over medium heat. Whisk in flour and cook for 3-4 minutes. Whisk in half-and-half and chicken broth, bring to a boil. Lower the heat and simmer until thickened. Whisk into chicken mixture, then add spinach and gnocchi. Bring to a simmer for 5 minutes. Season with salt and pepper to taste.
About 6, 3/4-1 cup servings at about 300 calories per serving.
Inspired by Rachael Ray.
