Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins | Yield: 6 Servings
Loaded with incredible flavors, this Chicken Gnocchi, Pasta is what you just need today! Serve this over dinner tonight. I’m sure everyone is going to love it. Enjoy!
Ingredients:
2 c (285 grams) prepared rotisserie chicken, chopped
1 tsp Italian seasoning
1 and 1/2 tsp minced garlic (~2-3 cloves)
4 tbsp (56 grams) unsalted butter
Fine sea salt and pepper
2 c (137 grams) sliced mushrooms (We like cremini)
1/4 tsp ground cayenne pepper, optional (only add if you like heat!)
1 tbsp (13 grams) olive oil
2 c (52 grams) baby spinach, coarsely chopped
1/2 c (32 grams) finely grated Parmesan cheese (plus more for topping individual bowls if desired)
2 c (480 grams) whole milk
1 small yellow onion, finely diced (1 c; 130 grams)
1 package (16 ounces.; 453 grams) of gnocchi
1/4 c (31 grams) white, all-purpose flour
2 tsp chicken bouillon powder
1 and 1/4 c (285 grams) Swanson’s chicken stock
Optional: fresh parsley
Directions:
Prepare the oven and preheat it to 425 degrees F. Place the rack on the 3rd level of it.
Place 12-inch cast-iron skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the mushrooms and onions, then sauté for 5 minutes or until soft. Add the garlic and sauté for about a minute or until aromatic. Move the sauteed veggies onto a clean plate.
In the same skillet, add butter and allow it to melt. Add the flour, then whisk and cook for about a minute to remove the raw taste.
Add salt, pepper, Italian seasoning, and chicken bouillon. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Slowly add the milk and chicken broth, then stir continuously until well incorporated. Simmer for about 5 minutes or until the texture of the sauce becomes thick.
Put the sauteed veggies back into the skillet together with the gnocchi, spinach, and chicken. Stir to combine.
Remove from the heat and sprinkle the Parmesan cheese on top.
Place the skillet in the preheated oven and bake the dish for about 18 to 25 minutes or until done. You can broil it for at least 2 minutes or until the cheese turns golden brown.
Remove from the oven and allow it to rest for a few minutes at room temperature before serving.
Serve and enjoy!
Notes:
Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
Nutrition Facts:
Serving: 1serving Calories:586kcal | Carbohydrates:48g | Protein:42g | Fat:27g | Saturated Fat:12g | Trans Fat:1g | Cholesterol:120mg | Sodium:1178mg | Potassium:915mg | Fiber:5gSugar:8g | Vitamin A:7965IU | Vitamin C:26mg | Calcium:436mg | Iron:6mg
Ingredients
- 2 c (285 grams) prepared rotisserie chicken, chopped
- 1 tsp Italian seasoning
- 1 and 1/2 tsp minced garlic (~2-3 cloves)
- 4 tbsp (56 grams) unsalted butter
- Fine sea salt and pepper
- 2 c (137 grams) sliced mushrooms (We like cremini)
- 1/4 tsp ground cayenne pepper, optional (only add if you like heat!)
- 1 tbsp (13 grams) olive oil
- 2 c (52 grams) baby spinach, coarsely chopped
- 1/2 c (32 grams) finely grated Parmesan cheese (plus more for topping individual bowls if desired)
- 2 c (480 grams) whole milk
- 1 small yellow onion, finely diced (1 c; 130 grams)
- 1 package (16 ounces.; 453 grams) of gnocchi
- 1/4 c (31 grams) white, all-purpose flour
- 2 tsp chicken bouillon powder
- 1 and 1/4 c (285 grams) Swanson's chicken stock
- Optional: fresh parsley
Instructions
Prepare the oven and preheat it to 425 degrees F. Place the rack on the 3rd level of it.
Place 12-inch cast-iron skillet on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.
Add the mushrooms and onions, then sauté for 5 minutes or until soft. Add the garlic and sauté for about a minute or until aromatic. Move the sauteed veggies onto a clean plate.
In the same skillet, add butter and allow it to melt. Add the flour, then whisk and cook for about a minute to remove the raw taste.
Add salt, pepper, Italian seasoning, and chicken bouillon. Stir until well blended. Make sure to scrape the bottom of the skillet to get the browned bits.
Slowly add the milk and chicken broth, then stir continuously until well incorporated. Simmer for about 5 minutes or until the texture of the sauce becomes thick.
Put the sauteed veggies back into the skillet together with the gnocchi, spinach, and chicken. Stir to combine.
Remove from the heat and sprinkle the Parmesan cheese on top.
Place the skillet in the preheated oven and bake the dish for about 18 to 25 minutes or until done. You can broil it for at least 2 minutes or until the cheese turns golden brown.
Remove from the oven and allow it to rest for a few minutes at room temperature before serving.
Serve and enjoy!
Notes
Leftovers should be kept in the fridge. Reheat for a few minutes before serving again.
