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Chicken Florentine "Gnocchi"

(4)
  4 reviews
  • 30 min prep time
  • 30 min total time
  • 7 ingredients
  • 6 servings
  • Pinterest
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Crusty French loaf creates the "gnocchi" in this quick 30-minute, chicken-and-spinach skillet dinner.

Bake-Off® Contest 47, 2014
Shana Butler
San Diego, California

Ingredients

1
box (9 oz) frozen chopped spinach
2
tablespoons butter
1/4
cup finely chopped shallots
1
package (16 oz) frozen grilled or cooked chicken breast strips, thawed
1
jar (15 oz) roasted garlic Alfredo pasta sauce
1
can Pillsbury™ refrigerated crusty French loaf
1
cup chopped seeded plum (Roma) tomatoes (3 medium)

Steps

  • 1 Line large cookie sheet with Reynolds® Parchment Paper. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. Set aside. In 6-quart Dutch oven, heat 3 quarts water to boiling; add 2 teaspoons salt.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Add shallots; cook 2 minutes, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally. Add pasta sauce; mix well. Reduce heat to low; cover and simmer, stirring occasionally, while preparing gnocchi.
  • 3 Remove dough from can; cut into 6 equal pieces. Roll each piece into 7-inch long rope. Using knife or kitchen scissors, cut each rope into 7 gnocchi. Arrange gnocchi in single layer on cookie sheet.
  • 4 Add half of gnocchi to boiling water; cook about 2 minutes, turning once, until they float. Remove from water with slotted spoon to strainer. Repeat with remaining gnocchi.
  • 5 Add spinach to chicken mixture; mix well. Add gnocchi; gently stir until blended. Cover; simmer 5 minutes, stirring occasionally. To serve, spoon into 6 serving bowls; top with tomatoes.
  • 1 Line large cookie sheet with Reynolds® Parchment Paper. Microwave frozen spinach as directed on box 3 to 4 minutes to thaw. Drain well; squeeze dry with paper towels. Set aside. In 6-quart Dutch oven, heat 3 quarts water to boiling; add 2 teaspoons salt.
  • 2 Meanwhile, in 12-inch nonstick skillet, melt butter over medium heat. Add shallots; cook 2 minutes, stirring occasionally. Add chicken; cook 3 minutes, stirring occasionally. Add pasta sauce; mix well. Reduce heat to low; cover and simmer, stirring occasionally, while preparing gnocchi.
  • 3 Remove dough from can; cut into 6 equal pieces. Roll each piece into 7-inch long rope. Using knife or kitchen scissors, cut each rope into 7 gnocchi. Arrange gnocchi in single layer on cookie sheet.
  • 4 Add half of gnocchi to boiling water; cook about 2 minutes, turning once, until they float. Remove from water with slotted spoon to strainer. Repeat with remaining gnocchi.
  • 5 Add spinach to chicken mixture; mix well. Add gnocchi; gently stir until blended. Cover; simmer 5 minutes, stirring occasionally. To serve, spoon into 6 serving bowls; top with tomatoes.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
Calories from Fat
280
% Daily Value
Total Fat
31g
48%
Saturated Fat
17g
87%
Trans Fat
1g
Cholesterol
145mg
48%
Sodium
1440mg
60%
Total Carbohydrate
32g
11%
Dietary Fiber
1g
7%
Sugars
4g
Protein
34g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
4%
4%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Reynolds® is a trademark of Reynolds Consumer Products Inc. Bake-Off is a registered trademark of General Mills ©2014
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