Ingredients

The following ingredients have 6 Servings
  • 1 Tbsp olive oil
  • 3 boneless (skinless chicken breasts, cut into ½” cubes)
  • 2 Tbsp unsalted butter
  • 1 cup diced white onions
  • ½ cup chopped celery
  • ½ cup shredded carrots
  • 2 tsp minced garlic
  • ⅓ cup all-purpose flour
  • 2 cups half-and-half
  • 2 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • ½ tsp black pepper
  • 1 16-oz. package potato gnocchi
  • 1 cup fresh spinach (chopped)

Instruction

  • Using a large pot or a Dutch oven, add olive oil and place over medium-high heat. Once hot, add cubed chicken. Cook, stirring occasionally, until chicken is browned and fully cooked. Remove chicken and set aside.
  • Using same pot, add butter, onions, celery, carrots and garlic; stir until well combined. Sauté, stirring occasionally, for 4-5 minutes, or until vegetables have softened.
  • Add flour, stir until well combined.
  • Add half-and-half, chicken broth, thyme and pepper; stir until well combined. Bring mixture to a boil. Once boiling, reduce heat to medium-low and continue cooking for 2-3 minutes.
  • Add gnocchi and spinach; stir until well combined. Continue cooking on medium low, stirring often, for 4-5 minutes.
  • Add cooked chicken; continue cooking for 4-5 more minutes, stirring often.