Description
A light and delicious low calorie chicken gnocchi recipe featuring tender chicken breast, pillowy gnocchi, and a flavorful vegetable broth-based sauce. Perfect for a healthy weeknight dinner.
Ingredients
1 pound boneless, skinless chicken breast, cut into bite-sized pieces
1 package (16 ounces) potato gnocchi
1 tablespoon olive oil
3 cloves garlic, minced
1 medium yellow onion, diced
2 cups fresh spinach, chopped
1 cup sliced mushrooms
3 cups low sodium chicken broth
1/2 cup diced tomatoes, drained
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
Salt, to taste
Black pepper, to taste
1 tablespoon chopped fresh parsley, for garnish
Instructions
Heat olive oil in a large non-stick skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until translucent.
Add minced garlic and sliced mushrooms to the skillet and cook for another 3 minutes until mushrooms soften.
Add the chicken pieces to the skillet and cook until no longer pink in the center, about 6-7 minutes, stirring occasionally.
Pour in the chicken broth, diced tomatoes, dried thyme, and dried oregano. Stir to combine.
Bring the mixture to a gentle boil, then reduce heat to medium-low.
Add the gnocchi to the skillet and cook according to package instructions, usually 2-3 minutes, until they float to the surface and are tender.
Stir in the chopped spinach and cook for an additional 1-2 minutes until wilted.
Season with salt and black pepper to taste.
Remove from heat and garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes