Creamy Chicken Gnocchi with Spinach
30 Minute Meal – 27.5 Carbs 455 Calories
Creamy Chicken Gnocchi with Spinach. I’ve been looking at this pack of gnocchi sitting in my pantry for a while, and for some reason had a taste for some last night. Then I found a recipe for gnocchi and wow – what a surprise meal this was. And another plus – I also had a 30 Minute Meal !!
27.5 Carbs 455 Calories Per Serving
If you’re alternating carbs and are looking for a higher carb meal, then this Creamy Chicken Gnocchi should fit right in as it’s 27.5 carbs per serving. The original recipe says it serves 4. So I had my one and the hubs (who’s not counting carbs) – well, he liked it so much he polished off the pot. So that should tell you something right there.
2 chicken options here. You can either use a raw chicken breast, chop and cook it (takes only 5 minutes) or use the breasts from a pre-cooked rotisserie chicken. I buy a few of the pre-cooked chickens whenever I go to the store and freeze them as they’re great for enchiladas, fajitas, stir-fries, and salads.
Creamy Chicken Gnocchi with Spinach
Creamy Chicken Gnocchi with Spinach
thank you Sprinkles and Sprouts for the recipe base
27.5 Carbs 455 Calories – Serves 4
Instructions
If using a pre-cooked rotisserie chicken, then skip this first part. Fillet the chicken breast into 3 slices, then cut the chicken into small pieces. Heat the olive oil in a large skillet and saute the chicken pieces. Season with salt and pepper. Remove the chicken from the skillet and set it aside.
Over medium heat, heat the butter and olive oil in a large skillet. Then add the minced garlic and saute for 3-4 minutes. Stir in 1 tsp of Italian seasoning and the flour, then add the chicken broth and whisk them all together thoroughly. Let it all simmer until the sauce has thickened, which should only take a few minutes.
Now add the chicken, cream of mushroom soup, half and half cream, and pepper jack cheese to the skillet and let it simmer for 5 minutes over low heat.
Meanwhile, bring a large pot of water to a boil. Drop the gnocchi in the boiling water and cook until they start to float.
Remove the gnocchi with a slotted spoon and add the cooked gnocchi to the sauce. Add the remaining 1 tsp Italian seasoning and more pepper if needed. Then stir in the spinach and let it wilt.
Sprinkle with Parmesan Cheese, optional, and boom – dinner is done. And I’m pretty sure you’ll like this one – especially if you’re a fan of gnocchi.
