Nutrition balance score
Good
Glycemic Index
58
Moderate
Glycemic Load
28
High
Nutrition per serving
Calories473 kcal (24%)
Total Fat19 g (27%)
Carbs47.8 g (18%)
Sugars4.5 g (5%)
Protein25.4 g (51%)
Sodium550.3 mg (28%)
Fiber2.8 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 lbChicken Breast
cut into 1/2" pieces
1 lbPotato Gnocchi
gluten free as needed
2 Tbspextra virgin olive oil
3 cupsSpinach
fresh
1 cupYellow Onion
diced
⅔ cupMushrooms
diced
¼ cupGarlic
minced
1 ½ tsppaprika
¼ tspred chili flakes
1 tspitalian seasoning
1 cupchicken broth low sodium
½ cupHalf and Half
low fat
salt
to taste
pepper
to taste
parsley
for garnish
Instructions
Step 1
Bring a large skillet to medium heat on the stovetop with the olive oil. Sprinkle the salt and pepper over the pieces of chicken. Cook the chicken in the pan 4-5 minutes until fully cooked and browned. Remove the chicken from the pan and set aside.
Step 2
While the chicken cooks, cook the gnocchi according to the package instructions.
Step 3
Add the garlic, onion, mushrooms, Italian seasoning, paprika and red chili flakes to the pan. Saute until the vegetables are translucent.
Step 4
Add the chicken broth to the skillet and whisk the broth as you pour in the half and half. Continue whisking until the sauce thickens.
Step 5
Add the spinach and gnocchi to the skillet. Cook 3-4 minutes until the spinach wilts down. Add the chicken back to the pan. Add more salt and pepper to taste then serve warm garnished with parsley.
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