Description
This One Pan Chicken and Spinach Gnocchi is perfect for an easy weeknight meal!
Ingredients
- 1 pound Potato Gnocchi
- 3 Tablespoons Mazola® Corn Oil
- 8 ounces, weight Fresh Baby Bella Mushrooms
- 2 teaspoons Minced Garlic
- 2 teaspoons Italian Seasoning
- Salt And Pepper, to taste
- 1 cup Low Sodium Chicken Broth
- 3 Tablespoons 1% Milk
- 2 Tablespoons All-purpose Flour
- 2 cups Shredded Rotisserie Chicken
- 2 cups Fresh Baby Spinach
- 1 cup Shredded Parmesan Cheese
Preparation
Cook gnocchi according to package directions. Drain and set aside.
In a large skillet, add oil over medium heat. Add mushrooms. Saute until tender, for about 5–6 minutes. Add minced garlic, Italian season, salt and pepper. Saute for one minute, then remove to a plate a set aside.
In the same skillet, add low-sodium chicken broth, milk, and flour. Whisk until smooth. Simmer on low for about 3–4 minutes, or until slightly thickened. Add gnocchi, chicken, mushrooms, and spinach. Stir to combine and simmer for 1–2 minutes, or until warmed.
Remove from heat. Stir in shredded Parmesan cheese until thoroughly combined. Serve immediately. Enjoy!
