This was one. First, the sage really tied it together. It's not an herb we use a lot, but is a comfort food herb, if that makes sense. Second, the portions were a decent size.
I think it was easy to make. I didn't hear D make too many comments from the kitchen. I would have again. He said the flavor picked up the next day. I thought it lost a little. Either way, we both cleaned our plates.
D didn't think it needed chicken broth, so he didn't use it. He also didn't use the oil.
Chicken and Butternut Gnocchi
 |
| Photo by ALB |
ACTIVE TIME: 15 mins; TOTAL TIME: 30 mins
YIELD: Serves 4 (serving size: about 1 1/4 cups)
Prepared gnocchi doesn't require boiling; it can go right in the pan.
Ingredients
2 tablespoons olive oil, divided (didn't use)
4 (6-oz.) skinless, boneless chicken thighs, cut into 1-in. pieces
3 cups (1/2-in.) cubed peeled butternut squash
1/2 cup chopped yellow onion
1 (12-oz.) pkg. whole-wheat gnocchi (used 16 oz Italian gnocchi)
3/4 cup unsalted chicken stock (such as Swanson) (didn't use once, used the other time)
2 tablespoons prepared refrigerated pesto
2 teaspoons chopped fresh sage
1/2 teaspoon chopped garlic
5 ounces baby spinach, chopped
1 ounce Parmesan cheese, grated (about 1/4 cup)
Preparation
Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl.
Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.
NUTRITION INFORMATION (from CL)
Calories: 526; Fat: 19.3 g; Sat fat: 4.5 g; Mono fat: 9.7 g; Poly fat: 2.6 g; Protein: 43 g; Carbohydrate: 44 g; Fiber: 9 g; Cholesterol: 165 mg; Iron: 6 mg; Sodium: 748 mg; Calcium: 202 mg; Sugars: 4 g
11 Smart Points (based on my additions/subtractions)
It's 11 SP with no fat chicken broth, as well.
Cooking Light, DECEMBER 2016
No comments:
Post a Comment