Chicken-Vegetable Gnocchi

Garlic Knots
Clock

Wine Recommendation

Woodbridge Chardonnay

Ingredients

  • 1 (16-oz) pkg gnocchi
  • 1 (12-oz) pkg frozen whole kernel corn, thawed
  • 1½ lb boneless, skinless chicken breasts
  • 2 Tbsp butter
  • 1 (8-oz) carton heavy cream
  • 1 tsp Italian seasoning
  • 1 (10-oz) pkg spinach
  • 1 tomato, chopped

Instructions

  1. Cook gnocchi according to package directions, adding corn during last 2 minutes of cooking. Drain, reserving 1 cup pasta water.
  2. Meanwhile, cut chicken into bite-size pieces; season lightly with salt and pepper. Melt butter in a large nonstick or cast-iron skillet over medium-high heat; add chicken, and cook 5 minutes or until browned.
  3. Stir in cream and Italian seasoning; bring to a boil, reduce heat, and simmer 10 minutes or until slightly thickened. Gradually add spinach, stirring until wilted.
  4. Add gnocchi, corn, and tomato. Thin sauce with reserved pasta water, if needed. Season with salt and pepper to taste.

Side Dish Ingredients

  • ¼ cup butter, melted
  • ¾ tsp garlic powder
  • ½ tsp dried oregano
  • 1 (10-count) can refrigerated biscuits

Side Dish Instructions

  1. Preheat oven to 400°F. Stir together butter, garlic powder, and oregano.
  2. Cut each biscuit in half, and roll each piece into a 5-inch rope. Tie each rope into a knot, tucking ends under; place on a lightly greased baking sheet. Brush with butter mixture.
  3. Bake 10 minutes or until golden brown.

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