Chicken-Vegetable Gnocchi
Garlic Knots
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
- Cook gnocchi according to package directions, adding corn during last 2 minutes of cooking. Drain, reserving 1 cup pasta water.
- 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.
- 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.
- 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
- Preheat oven to 400°F. Stir together butter, garlic powder, and oregano.
- 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.
- Bake 10 minutes or until golden brown.
Budget Friendly Meal Plan
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